A spicy twist on classic dilly beans, my Spicy Pickled Dilly Green Beans recipe uses chili peppers to turn up the heat this summer! With the fresh flavor of dill, garlic, and mustard seeds, these pickled beans are a great new addition to your summer spread.
This post is sponsored by Ball® Fresh Preserving, all opinions are my own. #BallProudlyHomemade
One of the best memories I have of my grandmother is when she came to help me can our homegrown tomatoes the first year we grew a garden (nearly 20 years ago). While I was already familiar with canning, we harvested over a hundred pounds of tomatoes and I needed help!
Home canning gives you knowledge and control of what’s in every jar: real, natural ingredients; no preservatives, processing, unnecessary additives but still with a long & safe shelf life.
I’ve become very familiar with Ball® Fresh Preserving products over the years, as my go-to brand for the BEST canning supplies. Their products have encouraged a Proudly Homemade attitude in my kitchen, carrying on the tradition that my grandmother began in our family!
You can visit www.BallHomeCanning.com to find more great recipes, as well as promotional offers (all of June you can get a free Ball® Real Fruit Classic Pectin when you buy a pack of Ball® Aqua Vintage Jars and upload your receipt)!
There is no better feeling than PROUDLY sharing a HOMEMADE food gift with a friend!
This year marks the 135th anniversary of the Ball(R) Jar, and in celebration they are bringing back their Aqua Vintage Jars. Aren’t they beautiful? They feature the vintage design, color, and logo originally produced 1910-1923!
I’m not going to act like these are my first Ball® Aqua Vintage Jars, as I actually have an extensive collection of their antique ones. But while beautiful, I’ve never canned with them. I don’t have many and prefer to use them for vases and decor (you’ll find them as accessories in many of my food photos).
Until now!!!
And I can’t think of a better way to celebrate these collector’s edition Ball® Aqua Vintage Jar than to fill them with this Spicy Pickled Dilly Green Beans Recipe!
How to Make Spicy Pickled Dilly Beans
You can use any variety of beans your garden or farmer’s market offers; green and/or yellow wax beans.
Now that you’ve found the perfect beans, all you need to do is simply snap (or time with a knife) off the end that connects to the plant and wash them well. **PLEASE REFER TO RECIPE CARD FOR FULL CANNING INSTRUCTIONS**
Do I need to blanch beans before pickling?
Blanching (where you quick cook then chill in an ice bath) is an added step and additional cooking time that is not beneficial. Since we are heating the pickling brine it will quickly start to cook the beans and then the canning process (water bath) will also cook the beans further. Adding balancing to the recipe will only add additional, unnecessary cooking time to the beans.
There is no need to blanch the beans prior to pickling them for this recipe.
How to Can Spicy Pickled Dilly Beans
Using a jar lifter , grab one canning jar, place on a towel or wooden cutting board, then you’ll pack your cleaned and trimmed beans, hot peppers, garlic, spices and onions into hot canning jars that have been sterilized in a hot water bath. And fill the jars by ladeling (hot) pickling brine, leaving a half inch headspace (this headspace tool is perfect for this). Don’t forget to remove air bubbles. The other end of the headspace took works perfect for this!
Wipe the rim with a clean towel and seal up with (sterilized) 2 piece canning lids before placing them into a water bath.You’ll tighten the band to fingertip tight.
Place jar in water canner. Repeat until all jars are filled.
Once water is boiling, process jars for 15 minutes, adjusting for altitude. Turn off the heat, remove canner lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Then you’ll pack your cleaned and trimmed beans, hot peppers, garlic, spices and onion into hot canning jars that have been sterilized in a hot water bath. And fill the jars with (hot) pickling brine, leaving a half inch headspace.
Wipe the rim with a clean towel and seal up with (sterilized) 2 piece canning lids before placing them into a water bath.
How long do you have to wait to eat dilly beans?
The hardest part of canning is the waiting before eating!! While they are totally safe to eat right after processing it’s ideal to let the flavors and pickling magic happen for a few weeks before indulging.
How do you make pickled green beans from the refrigerator?
If you’d rather not preserve (by canning) these Spicy Pickled Dilly Beans you can simply transfer the filled jars into your refrigerator instead of water bathing them. They will keep safely in the refrigerator without processing for a few weeks just like store bought pickles.
However, much like canned spicy dilly beans, I recommend letting them sit in the refrigerator for a few days prior to enjoying for the flavors to develop.
How long do pickled beans last?
According to the USDA, foods preserved at home via canning last a year depending on the food. Pickled foods last longer than canned meats. Regardless, these Spicy Pickled Dilly Beans are so extremely addictively delicious you’ll quickly eat them all before they go bad!
And since this recipe only yields 4 pint jars, you won’t feel overwhelmed!!
For more canning recipes click HERE or check out these:
Yours in Health,
Spicy Pickled Dilly Green Beans
Ingredients
- 2 lbs. green beans rinsed, stem ends trimmed, beans cut to 4 inch lengths
- 2 ½ cups organic distilled white vinegar
- ½ cup organic white wine vinegar
- 1 ½ cups water
- 2 tablespoons sugar
- 3 tablespoons Ball® Salt for Pickling and Preserving
- 8 red Thai chili peppers a small slice lengthwise down the middle, leaving pepper intact
- ½ large Onion sliced thin lengthwise, divided into 4 portions
- 4 cloves garlic crushed
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
- 8 sprigs fresh dill
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine vinegars, water, sugar and salt in a 4 quart saucepan and bring to a boil, stirring to dissolve salt and sugar.
- Place 1 clove crushed garlic, ½ tsp each mustard seeds and black peppercorns into a hot jar. Pack beans cut side up, add onion slices, 2 thai chilis and 2 sprigs dill into jar.
- Ladle hot brine over beans in jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
