Spicy Pickled Dilly Green Beans

5 from 1 vote

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. Use any variety of beans your garden or farmer’s market offers!

Prep Time5

Cook Time15

Course: canning, vegetables

Keyword: canning, preserving

Servings: pint jars

Calories: 159kcal

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

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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.

Notes

Nutritional information is per pint jar, consumed completely including the pickling brine.

A little jar-side reality check: I’m sharing my kitchen experience here, not a food-safety laboratory’s seal of approval. For pantry storage, use a current, research-tested recipe and follow its exact ingredients, acidity, jar size, headspace, canner type and altitude-adjusted process. A family tradition or a sealed lid does not establish safety. Improper canning can cause botulism, and you cannot reliably see, smell or taste the toxin. Read the CDC’s home-canning guidance before you begin.

If following a Ball recipe, use the current original formula and its complete altitude-adjusted process. Changing the amount of beans, peppers, onions, garlic, vinegar or water can change the safety of pickled vegetables; do not treat my serving suggestions as permission to change the canning formula.

Nutrition