Classic Southern Dilled Green Beans
Classic dill green beans offer a flavorful and reliable method for preserving fresh garden produce.
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Instructions
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Sterilize canning jars and lids, keeping them hot. Fill a large canner with water and bring it to a boil.
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Trim and wash green beans, then cut them to fit into 1-pint jars.
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Pack the prepared beans into the hot, sterilized jars. Add hot pepper, mustard seeds, dill seeds, and a garlic clove to each.
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Bring vinegar, water, and pickling salt to a boil in a separate saucepan. Pour this hot liquid over the beans, leaving 1/2 inch of headspace.
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Clean the jar rims, center the lids, and secure the bands without overtightening.
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Place the jars into the canner rack, ensuring water covers them by at least one inch.
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Once the water returns to a gentle boil, cover the canner and process for 5 minutes. Remove the cover and let the jars stand for an additional 5 minutes.
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Remove the jars and cool them on a rack or towel for 24 hours without tilting.
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After 24 hours, check jar seals, remove bands, clean the jars, label them, and store in a cool, dark location.