• Prep Time: NA
  • Cooking Time: NA
  • Serves: 4 pints

Canning Pickled Green Beans

Category: Beens, Canning

 Ingredients List

  • 2 lbs. green beans
  • 4 garlic cloves (peeled)
  • 4 teaspoons dill seed or 8 sprigs fresh dill heads
  • 4 teaspoons canning salt
  • 2 1/2 cups white distilled vinegar
  • 2 1/2 cups water
  • Pint jars, lids, and screwbands
  • Water bath canner
  • Ladle
  • Plastic spoon (or other non-metallic utensil with a long handle)
  • Large pot
  • Small pot
  • Paper towels or clean dishcloths


Review the guidelines for water bath canning. Prepare jars and lids. Fill a large bowl or sanitary sink with ice water.

2. Fill a large pot with water and place over medium high heat; bring to a boil.

3. Add the green beans to the pot and begin immediately timing 3 minutes. When 3 minutes have passed, remove the green beans and plunge immediately into ice water.

4. Pour any remaining water out of the large pot; pour in the vinegar and 2 1/2 cups water. Place over medium high heat; do not allow to boil.

5. Once the beans are completely cool, take a single hot jar and to it add:
1 garlic clove
1 teaspoon dill seed (or 2 sprigs of fresh dill heads)
1 teaspoon canning salt
6. Pack the jar with beans, being sure to leave 1/4 in. headspace. (If needed, trim the ends of the beans to make them fit. If there is room at the top of the jar, add chopped beans.)

7. Pour hot vinegar-water over the beans, maintaining a 1/4 in. headspace. Bubble. Wipe the rims of the jars with a damp cloth. Add a lid and a screwband and place in the canner.

8. Repeat steps 5-7 until all the green beans are used up (or all the jars are filled).

9. Process pint jars for 10 minutes in a water bath canner.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?