2 hrs 30 mins
Toby Jermain's Note:
This is my expansion of a recipe found on the back of a jug of Heinz distilled white vinegar. Handling and processing still follows USDA pickling guidelines.
My Private Note
Units: US | Metric
- 4 lbs fresh green beans or 4 lbs yellow beans, about
- 3 1/2 cups distilled white vinegar
- 3 cups bottled water
- 3 tablespoons pickling salt or 3 tablespoons kosher salt
- 1/4 cup sugar
- 3 bunches fresh dill, rinsed and stemmed (1/2 bunch per jar)
- 6 -12 cloves garlic, peeled and halved (1 or 2 per jar)
- 6 baby carrots, halved lengthwise (2 halves per jar)
- 6 small serrano chilies, rinsed and stemmed (1 whole chile per jar)
- 1 medium onion, cut into 6 1/4 inch slices (1 slice per jar)
- 1 medium lemon, cut in 6 1/8 inch slices and seeded (1 slice per jar)
- 6 medium bay leaves or 12 small bay leaves (1 or 2 per jar)
- 36 whole black peppercorns (6 per jar)
- 18 whole green peppercorns (3 per jar)
- 18 whole pink peppercorns (3 per jar, pretty) (optional)
- 6 whole juniper berries (1 per jar) (optional)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon dill seed
- 1If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
- 2This is much prettier, though, and tastes better.
- 3Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
- 4While water is heating, wash beans, trim ends, and cut in 4" lengths.
- 5Slice onions, lemons, and carrots, and peel garlic.
- 6Set aside all of the dry spices in 6 small piles, ready go in jars.
- 7In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars.
- 8Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
- 9Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
- 10Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼ headspace (if ingredients are cut to specifications, it all fits).
- 11Fill jars with boiling vinegar mixture, leaving ¼ headspace.
- 12Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
- 13Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
- 14Remove from water bath, and set aside to cool to room temperature.
- 15Check for seal by pressing down on lids.
- 16If they are down and dont pop in and out, the seal is good.
- 17If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
- 18Allow to set for at least 3 weeks before using.
- 19Makes 6 pints.
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Nutritional Facts for Dilled Green Beans
Serving Size: 1 (3124 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 173.1
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 3519.2 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 11.8 g
- Sugars 14.1 g
- Protein 6.3 g
The following items or measurements are not included: