Hot Pickled Green Beans

Pickling is an easy way to preserve your garden vegetables.  

I got loads of green beans and hot peppers from my garden this year and wanted to do something different with them . . . so I decided to put them both together in a jar and pickle them.

This is an easy recipe for pickling green beans with a kick.  It will make 10 pints of hot pickled green beans!  

Hot Pickled Green Beans

4 Pounds Green Beans
10 12 Ounce Canning Jars With Rings and New Lids
10 T Garlic, Peeled and Minced
10 Small Fresh Hot Cherry Peppers or Jalapenos 
Peppercorns
Pickling Brine 

Pickling Brine: 
6 Cups Water
4 1/2 Cups Cider Vinegar
6 Tablespoons Pickling Salt


Start by sterilizing the jars and lids. Bring the water to a boil to sterilize the jars while you prepare the rest of your ingredients.  Boil the jars at least 5 minutes. Add the lids to a smaller pan of water and bring to a to boil.  Turn down to a simmer once the water has come to a boil. 

Make the pickling brine by mixing all ingredients together and bring to a boil.  Keep at a simmer until ready to use.

Wash the green beans and peppers.  Snap the ends off the green beans.  You can leave the little "tail" on the other end of the green beans.

Trim the beans so that they fit in your jar. If you have very long beans, like I do, you may have to cut them in half.  Pack them in tight to minimize air space.

Add 1 Tablespoon of minced garlic and 1 tablespoon peppercorns to each jar and top with a pepper.  If it’s a small pepper use the whole pepper.

Fill each jar with hot pickling brine, leaving 1/2 inch of head space.

Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids and rings.

Place the jars of beans into the canning pot.  Make sure the jars are covered with at least an inch of water.  Bring the water to a full boil.  Process the beans for 10 minutes in a boiling water bath.

Remove the jars from the pot and let them sit undisturbed for at least 12 hours.  At which time you may remove the rings and store them.

Test to make sure the jars are sealed by pressing down on the middle of the lid.  If isn't sucked down then put the jar in the fridge and use as soon as possible. 

Let the beans sit for at least two weeks before eating, to thoroughly develop their flavor.

Chill before using for maximum crunch.

Dilly Beans

I have a bazillion beans in my garden.  I'm literally picking them by the gallon.  What to do with all those beans . . . besides eat them right up, of course . . . ?  Dilly-'em.  

What's a dilly bean?  A hot spicy pickled dill bean. What's better than a dilly bean?  A whole jar of them.  And what's better than that?  Jars and JARS of them.  Mmmm, yeah, baby!

Dilly Beans (Pickled Green Beans)

Figure approximately 1 pound of beans per pint jar. This recipe makes about six pints of dilly beans.





6 pounds green beans, trimmed to fit your jars 
3 teaspoon cayenne pepper (I use more but it depends on how spicy you like them)
6 teaspoons dill seed 
6 cloves garlic
5 cups white vinegar (5%)
5 cups water
1/2 cup pickling salt (use a bit more if you’ve only got kosher)

You will also need a canning pot, pint canning jars, lids with rings, a jar lifter, canning jar funnel.




Begin by inserting the rack into the pot, add the jars and fill the pot (and jars) with water.  Bring the water to a boil to sterilize the jars while you prepare the rest of your ingredients.  Boil the jars at least 5 minutes.

Add the lids to a smaller pan of water and bring to a to boil.  Turn down to a simmer once the water has come to a boil. 

Wash and trim the beans so that they fit in your jar. If you have very long beans, like I do, you may have to cut them in half.  Pack them in tight to minimize air space.

Combine vinegar, water and salt in a medium saucepan and bring to a boil. 

Remove the jars from the canning pot.  Make sure to leave about half the water and leave it at a heavy simmer.

While the brine is heating up, pack the beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar). 



Then to each jar add 1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you want them), 1 clove of garlic and 1 teaspoon dill seeds.


Pour the boiling brine over the beans, making sure to leave a 1/2 inch headspace. 

Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids and rings.

Place the jars of beans into the canning pot.  Bring the water to a full boil.  Process the beans for 5 minutes in a boiling water bath.

Remove the beans from the pot and let them sit undisturbed for at least 12 hours.  At which time you may remove the rings and store them.

Test to make sure the jars are sealed by pressing down on the middle of the lid.  If isn't sucked down then put the jar in the fridge and use as soon as possible.

Let the beans sit for at least two weeks before eating, to thoroughly develop their flavor.