This pickled dilly beans recipe is my go-to recipe as it has the perfect tartness with a hint of garlic. The first time that I enjoyed these dilly beans is when my niece made them. She made a bunch one year and gave them as Homemade Christmas Gifts. Now I use this recipe every year.
Wash and trim the beans and cut into jar-length pieces (about 4 inches).
Wash the jars and lids in warm soapy water and set aside with bands. In a large canning stock pot, heat water. Heat jars in the simmering water until ready to use, do not boil.
For the Pickling Brine
Combine vinegar, water, salt, and sugar in a large saucepan and bring to a boil over high heat, stirring to dissolve salt and sugar.
Place 1 clove crushed or sliced garlic and 1 dill sprig into a hot jar. Pack the prepared beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot 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. Turn off heat and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
When we want a bit of spice, I will add all 3 in the amounts listed.
Optional Ingredients if you prefer spice.• 1/2 teaspoons mustard seed • 1/2 teaspoon black peppercorns • ½ teaspoon crushed red pepper flakes
How Long Do Dilly Beans Need to Sit Before Eating?
Like all pickling brines, it takes a little bit to get infused into the vegetable. The flavor of the dilly beans will improve after 3-4 weeks. But you can begin to enjoy the snack after waiting at least one week.