Spicy dilled pickled green beans. These spicy dilly beans are a simple and tasty way to preserve summer’s bounty. They can be eaten as an appetizer or snack on their own or served with your favorite sandwich. They’re also an easy way to add flavor to salads or just about any dish that needs a kick.
This recipe uses plenty of fresh dill and dried red peppers to give the pickles great flavor and heat! It’s not too spicy, but it does have some zing. You can always adjust the spice level by adding more or less red peppers according to your taste preference.
In our back yard, we have a small garden area which this year got started a little late in the season. Our carrots and beats did not do well, maybe because the weeds were so prolific that they took over the entire plot. Oh, well….life is too short to spend time pulling weeds. But our green beans just went crazy. We only planted two short rows of Blue Lake Stringless Pole beans but they have produced such a magnificent crop.
I pulled out my recipe for Hot Dilly Green Bean Pickles in my old recipe box and today.
These dill pickled green beans get canned in a hot water bath for ten minutes. Green beans are in the low-acid category for canning and require a pressure cooker to safely can them. We are able to can the green beans in the hot water bath method only because acid in the form of vinegar is being added to the liquid. This is a safe and easy way to can vegetables.
I know that there will still be more beans to pick in just a few days but we are hoping that they will start slowing down now that the weather is getting a little cooler.
I will have to think of something else for the next couple of batches as today’s pickle project was enough for this year. I have enough spicy dilly beans to share with friends and they will make great gifts.
How to Make Spicy Dilly Beans
- Sterilize the canning jars.
- Make the pickling brine.
- Place the fresh dill, green beans, red pepper and garlic in the jars.
- Pour the hot brine over the beans. Release trapped air bubbles and place a lid on the jars.
- Place the jars in the canner, cover them with water and bring it to a boil. Process the dilly green beans for 10 minutes.
- Remove the jars and let them cool.
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- 2 pounds of fresh green beans
- 2-1/2 cups white or apple cider vinegar
- 2-1/2 cups water
- 1/4 cup pickling salt
- 8 heads of fresh dill
- 4 dried small red peppers
- 4 to 8 fresh cloves of garlic, peeled
- Preheat the oven to its lowest temperature.
- Rinse beans with cold water and drain well. Spread the beans out on a clean kitchen towel to dry.
- Wash 4-pint canning jars, bands, and new lids in hot, soapy water, and rinse well. Transfer the jars to the middle rack of the oven to stay hot and sterile till needed. I like the wide-mouth jars as they are easier to fill.
- Bring a small pot of water to a boil, reduce the heat to simmer, and add lids and bands. Do not boil the lids as the rubber ring will soften.
- Fill the canning pot halfway with water, and bring it to a near boil, this is the water bath.
- Make the brine by adding the vinegar, water, and salt to a saucepan (I use my stainless steel teapot as the spout makes it easy to fill the jars). Bring the brine to a boil and reduce to a simmer while preparing the beans.
- Line up the beans in groups of ten or 12 at a time and cut off the heads. It is not necessary to cut off the tails. If the beans are long, cut them to a size that fits in the jar. Reserve any cut pieces to saute later for dinner.
- Using a jar lifter or tongs, remove the jars from the oven and place them on a clean kitchen towel. Add a dill head to the bottom of each jar and fill them with beans, tipping the jars to stack them neatly. When the jars are filled, add a dried pepper in between the glass and beans. Add one or two garlic cloves and another head of the dill on top.
- Carefully pour hot brine into each jar to cover the beans. Tip the jar slightly and use a standard table knife to slide inside the jar between the glass and the beans. This step will help release any air bubbles that are trapped.
- Add additional brine to the jars, leaving one-half inch of headspace. Wipe the rim of each jar with a clean, damp paper towel. Place a lid over the jar and add the band and tighten. The band should be just slightly tight.
- Turn the burner under the canner pot up to high. Place the jars in the water bath rack, and lower the rack into the water. The water should cover at least one inch. I like to keep my teakettle full of boiling water handy on the back burner just in case I need more water to cover the jars.
- Cover the pot and bring it to a rolling boil. Process for 10 minutes (don't start the timer until the water boils). Turn off the heat and carefully remove the jars, placing them on a clean, dry kitchen towel to cool.
- As the jars cool, you will hear a Ping or popping sound as they seal. Also, the lid will be slightly con-caved. If the lid rattles up and down, it is not sealed and should be kept in the refrigerator.
- Store the sealed jars of pickles on a dark, cool shelf for at least three weeks before eating.
Process pints and quarts for 10 minutes.
Be sure to adjust processing time according to your altitude. Altitude Adjustments for Boiling Water Bath Canner
- 1001-3000 feet- increase 5 minutes
- 3001-6000- increase 10 minutes
- 6001-8000- increase 15 minutes
- 8001-10,000- increase 20 minutes
Nutrition is based on 10 servings per pint.
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Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 13Total Fat: 0.1gSodium: 575mgCarbohydrates: 2.4gFiber: 0.9gSugar: 0.6gProtein: 0.6g