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
- Ball Salt for Pickling and Preserving
- Thai Peppers
- Sweet Onion
- Fresh Dill
- Yellow Mustard Seeds
- Black Peppercorns
How to Make Dilly Beans:
- Heat Ball Waterbath Canner to sterilize jars, wash the lids and rings.
- Prepare the ingredients, clean and cut the stem end of the green beans, slice the onion, and measure out the remaining ingredients.
- 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.
- 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.
- 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.
For tested recipes and inspiration don’t forget to follow them on Facebook here, Instagram, and their must-follow Pinterest boards here.
How to make spicy mixed dilly beans:
- 2 pounds. mixed yellow wax and green beans (can use all green beans), rinsed, stem ends trimmed, beans cut to about 4-inch lengths
- 2 ½ cups white vinegar
- ½ cup white wine vinegar
- 1 ½ cups water
- 2 tablespoons. sugar
- 3 tablespoons Ball Salt for Pickling and Preserving
- 8 red Thai chili peppers, a small slice lengthwise down the middle, leaving pepper intact
- ½ sweet onion, sliced thin lengthwise, divided into 4 portions
- 4 garlic cloves, crushed
- 2 teaspoon mustard seeds
- 2 teaspoon black peppercorns
- 8 dill sprigs
- Prepare water in Ball Waterbath Canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine the vinegars, water, sugar, and salt in a 4-quart saucepan and bring to a boil, stirring to dissolve salt and sugar.
- Place 1 clove crushed garlic, ½ teaspoon each mustard seeds, and black peppercorns into a hot jar. Pack beans cut side up, add onion slices, 2 Thai chilis, and 2 sprigs dill into a jar.
- Ladle hot brine over beans in a jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
- Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving:Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 625mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.