Dilly Bean Recipe

My favorite part of summer is here! Harvest time.  

At our house harvest time starts in the middle of June and lasts through October.

Yesterday we enjoyed our first harvest of beans. We were able to get 5 lbs out of the first batch.

Our bean harvest typically lasts 2 to 3 weeks so we need to preserve the beans as fast as we pick them, otherwise all of the food goes to waste.

One of our favorite bean recipes for snacking on is Dilly Beans. 

Yesterday I made our normal recipe and I also tried a Sweet Dilly Bean recipe a friend recommended.  Below are the recipes and directions for both.

For all of my shares canning and food storage recipes go here :

Sweet Dilly Bean Recipe:

Making this recipe is similar to normal Dilly Beans. This recipe makes 4 Quarts.

You will need 3 lbs whole Green Beans
1/4 teaspoon Celery Seed (per quart Jar)
1/2 teaspoon Mustard Seeds (per quart Jar)
1/2 teaspoon dill seeds (per quart Jar)
Fresh Dill
3 small cloves of garlic (per quart jar)
5 cups vinegar
5 cups water
3 bags of Mrs. Wages Dilled Green Beans Mix
3 Cups of Sugar

Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your four quart jars, and lids, in soap and water . Most recipes you see on line will tell you to clean jars in boiling water.  This was how they cleaned things in the old days, back when people made their own soap.  Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Wash your beans in a mix of vinegar and cold water.

Remove the tops and bottoms of the beans. You can do this by hand or with a scissors.

Place 1/4 teaspoon Celery Seed, 1/2 teaspoon Mustard Seeds, 1/2 teaspoon dill seeds, Fresh Dill and 3 small cloves of garlic in each quart jar. Pack beans into jars.

In a large pot bring 5 1/2 cups vinegar and 5 1/2 cups of water to a boil. 
Add 3 bags of Mrs. Wages Dilled Green Beans Mix 3 Cups of Sugar into boiling mixture.

Ladle the hot brine mixture into the jars.  Leave 1/4in head space at the top.

Put lids on the jars and place in canner bath.  Make sure that at least an inch of water is above the jars.  
Place lid on top of bath and boil for 20min.  
Remove jars from bath and allow to stand for 24 hours . If lids do not pop inward, when pressed on, after 24 hours, they are safe to store.

Regular Dilly Recipe:

Making this recipe is similar to normal Dilly Beans. This recipe makes 4 Quarts.

You will need 3 lbs whole Green Beans
1/4 teaspoon Celery Seed (per quart Jar)
1/2 teaspoon Mustard Seeds (per quart Jar)
1/2 teaspoon dill seeds (per quart Jar)
Fresh Dill
3 small cloves of garlic (per quart jar)
5 cups vinegar
5 cups water
1 Cup Pickling Salt and 3 Cups of sugar

Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your four quart jars, and lids, in soap and water . Most recipes you see on line will tell you to clean jars in boiling water.  This was how they cleaned things in the old days, back when people made their own soap.  Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Wash your beans in a mix of vinegar and cold water.

Remove the tops and bottoms of the beans. You can do this by hand or with a scissors.

Place 1/4 teaspoon Celery Seed, 1/2 teaspoon Mustard Seeds, 1/2 teaspoon dill seeds, Fresh Dill and 3 small cloves of garlic in each quart jar. Pack beans into jars.

In a large pot bring 5 1/2 cups vinegar and 5 1/2 cups of water and 1 cup pickling salt to a boil. 

Ladle the hot brine mixture into the jars.  Leave 1/4in head space at the top.

Put lids on the jars and place in canner bath.  Make sure that at least an inch of water is above the jars.  
Place lid on top of bath and boil for 20min.  
Remove jars from bath and allow to stand for 24 hours . If lids do not pop inward, when pressed on, after 24 hours, they are safe to store.

Published by lifefromtheashes5332

Hi, I’m Elizabeth. I am a wife, mother, gardener, adjunct professor, philosopher, former foster child, former homeless adult and Master in Social Work. My website covers all the things listed above!

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