PICKLED DILLED BEANS
Michigan State University Extension 
Preserving Food Safely - 01600860 
08/03/99 

4 lb. fresh tender green or yellow beans 
(5 to 6 inches long) 
8 to 16 heads fresh dill 
8 cloves garlic (optional) 
1/2 cup canning or pickling salt 
4 cups white vinegar (5% acidity) 
4 cups water 
1 tsp. hot red pepper flakes (optional) 

YIELD: About 8 pints 

PROCEDURE: Wash and trim ends from beans and cut to 4- 
inch lengths. In each hot sterile pint jar (see following 
directions for sterilizing jars), place 1 to 2 dill heads, 
and if desired, 1 clove of garlic. Place whole beans 
upright in jars, leaving 1/2-inch headspace. Trim beans to 
ensure proper fit, if necessary. Combine salt, vinegar, 
water and pepper flakes (if desired). Bring to a boil. 
Add hot solution to beans, leaving 1/2-inch headspace. 
Adjust lids and process. 

Sterilization of Empty Jars 

To sterilize empty jars, place them right side up on 
the rack in a boiling-water canner. Fill the canner and 
jars with hot (not boiling) water to 1 inch above the tops 
of the jars. Boil 10 minutes at altitudes of less than 
1,000 feet. At higher elevations, boil 1 additional minute 
for each additional 1,000 feet elevation. Remove and drain 
hot sterilized jars one at a time as filled. 


RECOMMENDED PROCESS TIME FOR PICKLED 
DILLED BEANS IN A BOILING-WATER CANNER 
      
                   Process Time at Altitudes of              
Style                                                        
of       Jar       0-           1001-           6001-        
Pack     Size      1000 ft.     6000 ft.        8000 ft.     
Raw      Pints     5 min.       10 min.         15 min.      


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