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Canned Dilly Beans

by in Aug 1998
Canned Dilly Beans
1 vote, 5.00 avg. rating (89% score)
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Yield: Makes 8 pints.

This recipe for canned dilly beans gives the average green bean an extra zippy flavor! Once canned, these beans can be stored in the pantry for up to two weeks.

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  • 4 pounds fresh green beans
  • 8 teaspoons dill seed
  • 4 teaspoons mustard seed
  • 16 cloves garlic
  • 5 cups white vinegar
  • 5 cups water
  • 1/2 cup salt


Wash, trim, and cut beans to fit into pint jars. Rinse 8 jars in hot water. Fill each with 1/2 pound of beans, 1 teaspoon each of dill and mustard seeds, and 2 halved cloves of garlic. Boil together the vinegar, water, and salt and pour over the beans, filling to within 1/2 inch of the jar tops. Process in a boiling water bath, tighten lids, and let cool. Store for 2 weeks.

Updated Wednesday, February 9th, 2005

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One Response to Canned Dilly Beans

  1. Anonymous July 19, 2007 at 12:42 am #

    I come back here every year for this recipe. They are great and very refreshing!!

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