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Publication #FCS8226

Pickled or Non-Fermented Foods: Pickled Dilled Beans1

United States Department of Agriculture, Extension Service2
Pickled Dilled Beans
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. 
Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 5 min 10 15

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

If you are a first time canner, we recommend that you read the 1994 USDA Canning Guide that is available at http://www.uga.edu/nchfp/publications/publications_usda.html.

Footnotes

1.

This document is Fact Sheet FCS 8226, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: May 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8152, Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim Dean.