This Spicy Mixed Dilly Beans Recipe post is sponsored by Ball® Mason Jars. All opinions are my own.

Easy to make, Spicy Mixed Dilly Bean!

I am always trying to extend the life of summer’s produce, from making fruity jams and salsas to pickling vegetables like my favorite dill pickles recipe and this simple spicy dilly beans recipe.

Summer might be so crazy hot that it can almost be unbearable, but the abundance and harvest it brings with gorgeous produce surely makes up for it. Taking those gorgeous fruit and veggies and turning them into something that will be enjoyed throughout the winter, is definitely something to learn, enjoy, and take advantage of.

In our family, we love most any veg pickled, so much so, that I find empty jars left in my fridge with only the brine, thank you children – we’re still working on that one. So, now I’ve learned that I need to not only make extra batches, but now I also keep a secret stash just in case.

What You’ll Need To Make This Spicy Dilly Beans Recipe:

• Ball Wide-Mouth Pint Jars

• Ball Waterbath Canner
• Green Beans

• White Vinegar and White Wine Vinegar
• Sugar
• Ball Salt for Pickling and Preserving

• Thai Peppers

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• Garlic
• Sweet Onion
• Fresh Dill

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• Yellow Mustard Seeds
• Black Peppercorns

How to Make Dilly Beans:

Step One:

• Heat Ball Waterbath Canner to sterilize jars, wash the lids and rings.

Step Two:

• Prepare the ingredients, clean and cut the stem end of the green beans, slice the onion, and measure out the remaining ingredients.

Step Three:

• Combine the vinegars, salt, and sugar in a saucepan, bring to a boil.
• In each Ball Mason Jar, add the garlic, spices, dill, Thai peppers, onion, and green beans.
• Ladle hot vinegar mixture into hot jars, working with one jar at a time. Place the sealed jar into boiling water in the canner, repeat with remaining jars.

Step Four:

• Process all of the filled jars in the water bath for 15 minutes, turn off heat then allow the jars  to rest for 5 minutes before removing from the canner.

Step Five:

• Allow the jars to cool at room temperature for 12 – 24 hours. Check the seal, making sure the lids do not flex when pressed in the center. And you’re done!

Dilly Beans are a great way to preserve a low acid food in a water canner due to the addition of vinegar. They have a nice hum of heat thanks to the Thai peppers. They make a great substitute for dill pickles or pickled okra, and are amazing served on a charcuterie or cheese board, chopped up in a potato salad, or as a garnish for a bloody Mary cocktail. If you prefer a milder dilly bean, then simply skip the Thai peppers.

Other yummy recipes to try:

• Fermented Jalapeno Hot Sauce, a great spicy addition to any meal.
• Cranberry Chutney and Prosciutto Grilled Cheese Sandwiches, seriously amazing.
• Hibiscus Strawberry Iced Latte, creamy and delish!
• Brazilian Lemonade, oh so gorgeous and refreshing!
• Quick and Easy Chicken Lettuce Wraps, yes, so good!

Once you’ve made your own batch of dilly beans, otherwise known as pickled green beans, you should also try making some great jams, such as Peach and Almond Jam! You can find more great recipe ideas at Ball Mason Jar’s FreshPreserving.com. To find your own Wide Mouth Pint Ball Mason Jars, click here.

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How to make spicy mixed dilly beans: