Dill Beans

For beans that are a perfect fit, trim them to a length that puts them even with the bottom of the jar's neck you'll be canning in.

Dill Beans
Photo: Carson Downing
Total Time:
35 mins
6 pints


  • 2 ½ cup distilled white vinegar

  • 2 ½ cup water

  • 3 tablespoon kosher salt

  • 3 ½ pound fresh green beans, trimmed and cut into pieces

  • 6 heads fresh dill weed or 6 tablespoons dill seeds


  1. In a 3-quart saucepan combine vinegar, 2 1/2 cups water, and 3 Tbsp. kosher salt. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with beans and a dill head, leaving 1/2-inch headspace. Pour hot brine over beans, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 5 minutes, beginning timing when water returns to a boil. Let cool on wire racks at least 4 hours. Makes 6 pints.

Nutrition Facts (per serving)

14 Calories
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 14
% Daily Value *
Sodium 38mg 2%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 1g
Vitamin C 5.4mg 27%
Calcium 16mg 1%
Iron 0.5mg 3%
Potassium 93mg 2%
Folate, total 14.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles