Farmstand Spicy Dilly Beans {and a giveaway}

dilly beans

I come from a long line of canners/preservers but I really haven’t gotten into the swing of canning until the last couple of years.

Now? It’s an obsession. I love to fill my pantry to the brim with the bounty of summer. So last week, when my vegetable co-op offered 21 pounds of green beans for $15, I jumped on it. Little did I realize how many beans are in 21 pounds.



And this is only about 2/3 of my haul. I couldn’t even fit them all in my sink. My mission over the next two days? Canning. And lots of it.

As luck would have it, the awesome folks over at Ball Canning contacted me a while back to see if I would like to participate in their National Can it Forward Day hosted by Ted Allen of Chopped fame, which officially takes place this Saturday, August 17.  OF COURSE I said yes…I mean, Ball has been the leader in canning and preserving for over 125 years.  I couldn’t wait to try out what they were sending my way.

I ended up receiving a six pack of the fabulous blue Heritage Collection Jars,  and a Canning Discovery Kit, both of which I used to create this recipe, as well as an invaluable copy of The Ball Blue Book Guide to Preserving. All three of these items make up the awesome giveaway at the end of this post, so please, don’t forget to enter!

Now back to my canning. After I’d made 24 pints of regular old canned green beans, I was only halfway through my box o’ beans. I thought on what I’d like to make with the rest of them and AHA! Of course. Spicy Dilly Beans. Perfect for snacking and even MORE perfect in a bloody mary.

After I’d cleaned my beans, I trimmed them.


Next, I gathered my ingredients – vinegar, salt, peppercorns, dill, garlic and red pepper flakes.


An important part of canning? Making sure all components are ready to go. A good set up is imperative.


These are the Heritage Collection Jars from Ball. Aren’t they gorgeous?


Assembly time. First the spices, garlic and dill go in…


then the beans.


They are topped with the brine and into the water bath they go for 10 minutes.


Simple, eh? Canning is nothing to be afraid of…it’s not difficult. It just takes a little time and preparation – which will all be worth it tenfold when you crack a jar of these open in the middle of January. Summer in a jar (and don’t forget to make that bloody mary!).

Farmstand Spicy Dilly Beans {and a giveaway}

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 pint jars


6 pint jars with self sealing lids and rings
4 1/4 pounds of green beans, cleaned and trimmed to fit jars
3 cups water
3 cups white vinegar
3 tablespoons canning salt or natural sea salt (make sure there are no anti-caking agents in your salt)
6 sprigs fresh dill weed
18 black peppercorns
1 1/4 teaspoon red pepper flake
12 cloves garlic, peeled

Step by Step

  1. Prepare your beans - wash them in fresh, clean water with a tablespoon of vinegar. Then trim them and cut them, if necessary, to fit into the jars.
  2. Prepare your jars and lids - you can immerse them into boiling water OR run them on sanitize in the dishwasher just prior to canning. They'll be clean, hot and ready to go! Whichever method you choose, keep your jars hot until you need to use them.
  3. In a large pan, bring the water, vinegar and salt to a boil. Stir until salt dissolves. Keep this mixture hot as well.
  4. It's time to stuff your jars! Place 2 cloves garlic, 1 sprig dill weed, 3 peppercorns and 1/6 of the red pepper flake into the bottom of each hot jar.
  5. Next, stuff in the green beans vertically. Get as many as you can in - then stuff some more!
  6. Using a funnel, add the hot water/vinegar/salt mixture to each jar leaving 1/2 an inch of headroom at the top. DO NOT OVERFILL!
  7. Wipe the rim of each jar with a clean cloth and place a sanitized self sealing lid on top. Screw the ring over the lid till it's just tight. You don't need to get it SUPER tight. We're just using it to keep the lid in place until its sealed.
  8. Bring a stock pot full of water to an angry boil.
  9. CAREFULLY lower each jar into the boiling water (the basket in Ball's Canning Discovery Kit is awesome for this task).
  10. Leave the jars in the boiling water bath for 10 minutes.
  11. Lift out each jar and set them on a folded kitchen towel to cool.
  12. You will start to hear loud pinging noises...that is good. It means the seal has formed.
  13. When the jars are cooled, check the seals gently. If any of the jars haven't sealed, no worries. They'll keep in the fridge for a while. Sealed, they'll keep at room temperature for a year.
  14. Try not to dig in right away...the beans need at least a week to develop a really great flavor!


National Can-it-Forward Day events page can be found here.

National Can-it-Forward Day Pinterest page.




Want to win these fabulous items from Ball Canning? Just enter the Rafflecopter below…and good luck!

UPDATE! This giveaway is closed and the winner is… #138, Kim S. Congratulations!

a Rafflecopter giveaway

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  • jlm

    Can Your Vegetables Safely

    Elizabeth L. Andress, Ph.D.
    Professor and Extension Specialist, University of Georgia
    National Center for Home Food Preservation
    June 2010

    Many people are returning to home canning or joining the movement for the first time. However, many are making a mistake that can be deadly: canning their green beans and other vegetables in boiling water instead of under pressure with a properly researched procedure. In the past two years, there have been at least 3 events of botulism poisoning from improperly processed home canned green beans.

    Canning low-acid vegetables, meats, fish and poultry requires the use of a pressure canner. Spores of Clostridium botulinum bacteria, as found naturally in soils, are very, very heat resistant. Even hours in the boiling water canner will not kill them if they are inside your jars of beans. Left alive after canning, they will eventually germinate into actively growing bacterial cells that will produce a deadly human toxin when consumed. The bacteria like the conditions inside closed jars of low-acid foods (such as vegetables and meats) sitting at room temperature, so they must be killed during the canning process for safe storage.

    Jars of improperly canned vegetables and meats can contain the deadly botulism toxin without showing signs of spoilage. People who see their beans spoiling after underprocessing them (not using enough heat when canning them) may also have jars that contain botulism toxin because they are showing signs of underprocessing by other spoilage that might include cloudy, bubbling liquid and jars that pop open after initially sealing.

    There are two types of pressure canners available: a dial gauge type and a weighted gauge type. Dial gauge canners use a dial to indicate or show the pressure inside the canner. It is necessary to have the dial gauge tested for accuracy before each canning season or after dropping or banging it. Your county Extension agent or a local hardware store should be able to provide you with information on having a dial gauge tested. There are several styles of weighted gauge canners in the marketplace; these have weights on the open vents that let you choose 5, 10 or 15 pounds pressure for processing.

    To use the USDA canning procedures, make sure you select a pressure canner/cooker that is capable of holding at least 4 quart size jars, on the rack, with the lid in place ready to can. If it is smaller than that, we do not recommend it for home canning. Also make sure all parts of your pressure canner are in good condition. If your canner has a rubber gasket, make sure it is flexible and soft, not brittle, sticky or cracked. Also, check the openings on any small pipes or ventports to be sure they are clean and clear of any debris. Altitude adjustments for processing are very important for safety and can be found with our printed procedures or should be with your manufacturer’s instructions. Pressure canners should also have the air vented from them for 10 minutes of boiling before you pressurize the canner. Read more about this step and other step-by-step procedures for using pressure canners:

    If your pressure canner has not yet been used this season or is new out of the box, it is a good idea to make sure it is working properly before preparing a canner load of jars. Put several inches of water in your pressure canner, and pressurize it as if canning. Make sure it gets to the pressure needed and can be maintained there without leaking. This is a good time to practice de-pressurizing the canner as if it had jars in it and then go through the steps for opening your canner as desired.

    Using up-to-date canning instructions from a reliable source is essential. Scientific knowledge and equipment have changed since earlier generations were canning foods at home. People using boiling water canners or not using pressure canners correctly that did not have their food spoil or make them sick were just lucky. You might not be so lucky and the reality is that you could end up with botulism poisoning or at the least, throwing out a lot of spoiled food. See the USDA home canning procedures at the National Center for Home Food Preservation website

    If you have already Jars that are known to be spoiled or known to be underprocessed even without showing obvious signs of spoilage, they should be treated as if they contain botulism toxin. See information about discarding sealed jars or detoxifying jars that have opened here:

    • Heather

      Thank you for your concern! I did use my pressure canner for my regular green beans, but these are pickled. The vinegar adds the necessary acid so you can simply use the hot water bath and still make safe pickled green beans! You just need to check your seals at the end.

  • Tara Crawford

    We have peaches (just canned) from our tree every year. But I would love to make homemade salsa to can — I’ve never done it!

  • Becky

    I would can my favorite end of summer green tomato chow-chow!

  • K

    Ooooh, the choices! I’d love to can some peaches or raspberry jam, but these green beans you’ve posted are calling my name now! They sound delicious. Thanks for the chance to win.

  • Connie Morris

    I’d be canning our masses of green beans, cukes, peaches, and tomatoes. Thank you for this opportunity.

  • Katie

    My mother is a master of canning, and I’ve been wanting to give it a try!

  • shannon

    elderberry syrup!

  • Melissa T

    I would be canning Potatoes, Tomatoes & apples.

  • Rachel

    Dilly beans are my favorite thing to can, and they are certainly the easiest! My family and friends fight over them!

  • Hadley Duncan Thomas

    I would finish canning up my beans, also I have salsa that needs made! Can’t wait for fall to put up the applesauce.

  • Rhonda

    I can’t wait to try this recipe. Also gonna try some peach/jalapeno jam this weekend too!

  • AnnaZed

    I used to can with my mother; I would like to try to reproduce her mango chutney.


    {in the contest I am Margot Core on the Rafflecopter}

  • Megan Collins

    I need to try the Dilly Bean recipe, never made them before.

  • Sarai Brock

    I’ve got a ton of cucumbers growing in my garden!! They’ll be my first canning experience!! Next year my garden will be much bigger & I’ll need lots of canning supplies :-)

  • Lisa Bouska

    This looks so good! I’ve never canned but remember watching my mom do. I would love to do this with her now that I”m an adult and it would bring back old memories and make new ones

  • Kristin Fennell

    Those beans look yummy! Really make me want to learn how to can!

  • Carrie Halliday

    I can jam, but these green beans look awesome! Winning would be awesome too. :)

  • Rose Chovan

    I would can just about anything I could! Anything that I buy in a jar or can from the store I would at least try to can at home. Homemade is so much better!

  • Deb Bleeker

    fresh green beams goo very fast in my house – going to plant more today so I can do this!!! yum!

  • Brooke

    I would LOVE to try the recipe for the dilly beans, also salsa & pickles are devoured in my house!!! Awesome giveaway

  • Jodi Jones Monroy

    Dilly beans!

  • Katie Davis

    In the spirit of Portlandia, I wanna pickle that!
    And carrots…And cucumbers…And jalapenos…I could really go on forever!

  • Joanna Figart

    Dilly beans make an excellent garnish to Bloody Marys!

  • Jeffrey Lammers

    I would make some jelly from the Concord Grapes in my backyard!

  • Sarah Newton

    What would I preserve? Well, I’d do pears! We bought this house a year ago, and I was so new to canning that canning pears was daunting. They’d be what I’d can first!

  • Stephanie

    want to can beans

  • Buffy

    I love canning! I am 44 and have been canning since I was 16 (by my grandmas side or my moms side) Now my son(15) and daughter(19) are by my side! It’s alot of work but the satisfaction to look at the final prizes during the winter months is awesome!!!!.

  • jenniferalsoknownasthewife

    I want to try my hand at jam and maybe apple butter.

  • john hutchens

    I am going to can some apples and also make jam

  • Amy

    I want to can some chili! Perf for the fall/winter nights ahead and will make great use of my tomatoes :) I am just getting into canning so this is perfect timing! Thanks for the giveaway!

  • Charlene

    I want to make some strawberry jam. I bet it would be so pretty in those heritage jars! :)

  • Katherine Donovan

    We have a vegetable garden but I have never canned. I would like to try to can tomatoes or make pickles.

  • Natasha

    I have been wanting to start canning but have always been nervous to try it so this would be awesome! I would start with jalapeno jelly!

  • Mary Tinker

    I can’t wait to make these Dilly Beans. I love them but have never had a recipe for them.

  • Kathleen Woolsey

    Would love this prize for those spicy dilly beans. Those look like the recipe I’ve been searching for.

  • Elena Vo

    Peaches and apricots! Would love to make some jam before summer is over.

  • Vanessa Stoner

    Pears, I can’t wait for them!

  • Ashley

    This recipe looks easy to follow. Thank you!

  • Kimberly H

    I would use it for green beans, pickles, or pickled pea pods!

  • Lynn

    I would love to can my own pickles and salsa. Thanks for the chance!

  • Karla Wilcox

    I would start off canning salsa and as I grew more confident I would can more. Canning has always intimidated me so this would be a great way to get past that!

  • Brandi Francisko

    SALSA! Mmmhmm.

  • Patty Thomas

    I would can the tomatoes I am growing and the make and can blueberry jam with the blueberries I am growing.

  • Racheal

    I would love to make the dilly beans you described. I absolutely love them and refuse to buy the ones in the store anymore.

  • Brenda

    I would can some applesauce. yum!!

  • AnitaGC

    I would lobe to can pickles of all kinds – cucumber, watermelon rind,.squash, peaches, peppers…….

  • Donnetta Dissmore

    I would can some pickles and jam!

  • Jennifer

    I would preserve beans and tomatoes

  • susitravl

    Tons of tomatoes and jalapeno peppers, so I will probably can a lot of salsa.

  • patriciacrowley

    I’d make some homemade tomato sauce!

  • Anne

    I’d preserve some of the lovely wild blueberries that grow here in Maine, as jam and in light syrup.

  • Noreen

    I want to try pickling asparagus. I ate some once and loved it

  • Jenny

    I would can some of his years fabulous peaches! Love your site!

  • susitravl

    Tomatoes…then I can make salsa all year long.

  • Cynthia Ravenshaw

    I would make homemade pasta sauce. With Roma tomatoes and basil from the garden

  • Brandi

    I would love to can some tomatoes from my garden.

  • Celeste Brodnik

    I wanted to try your green bean recipe. I have not tried canning pickled green beans before.

  • Gerilee Doyal

    I am a mother of 5 children and every year have a rather large garden, I enjoy canning corn, greenbeans, cucumbers, salsa, peeled tomatoes, tomatoe sauce, soups, venison, stews……. you name it. our family loves the summer bounty available all through the year and we know its all healthy.

  • Elizabeth B

    This is my first year canning, but I’d like to do pickles, strawberries, and tomatoes

  • Corey

    Same stuff I can every year for my hungry family…beans, potatoes, tomatoes, salsa, beets, dilly beans, jams & jellies, spaghetti sauce, corn and peppers!

  • Cristi M

    I would love to try making strawberry jam

  • isaac F

    Salsa is probably my favorite thing to can.

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