Spicy Mixed Dilly Beans
Easy to make and tastes amazing pickled green beans, with dill and Thai peppers to give it a nice kick! A great addition to enjoy with your BBQ’s, charcuterie boards, and more.
Ingredients
- 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
Instructions
- 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.
Notes
For reference on using a water bath canning, read these Water Bath Canning FAQs.
Store sealed jars for up to 6 months.
Recipe by Ball Fresh Preserving.
Nutrition
Serving: 1gCalories: 27kcalCarbohydrates: 5gProtein: 1gSodium: 625mgFiber: 1gSugar: 3g
