Make dilly beans for the best way to use your surplus green bean harvest. Made with fresh dill and fragrant garlic, they are delicious! Makes 6 pint jars.
Wash and trim the stems off the beans and cut them to size.
Prepare the boiling water canner. Heat the jars in simmering water until ready for use. Wash lids in warm soapy water and set bands aside.
Combine the vinegar, water, and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Remove the hot jars from the canner. Place one clove crushed garlic, one peppercorn, a small pinch of mustard seeds, and one dill flower head or sprig (or a ¼ teaspoon of dill seeds) into each hot jar. Pack the beans cut side up into the jars leaving a ½ inch headspace at the top.
Ladle the hot vinegar brine into the jars over the beans, leaving a 1/2 inch headspace. Remove any air bubbles from the jars and wipe the jar rims.
Center the lids on the jars and apply the bands, adjusting to fingertip tight. Place the jars in a boiling water canner.
Water should cover the jars by 1 inch, add more water if necessary. Cover the canner with a lid and bring the water to a rolling boil over high heat.
Process the jars for 15 minutes, adjusting for altitude. Turn off the heat and remove the lid from the canner. Let the jars cool 5 minutes, then remove the jars from the canner.
Let the jars cool for 12-24 hours. Check the lids for seal, they should not flex when center is pressed.
Notes
Any type of fresh green beans can be used, green, yellow, or purple all work well. I used Northeaster Pole Beans. Note that purple green beans will lose their color and turn green when canned.
I love using fresh dill flower heads in this recipe, but fresh dill sprigs work well too. If fresh is not available, dill seed can be substituted.
Salt needs to be pickling or sea salt, not iodized.