We host a lot of parties at our house. From poker nights to dinner parties, and everything in between, my husband and I LOVE to entertain. We also love to garden and can. We enjoy trying out new and different recipes for snack-y type canning recipes that we can bring out at our next party. This recipe for Spicy Pickled Dilly Beans is the one we run out of first every year. It’s a favorite of our friends and family. And best of all, its pretty simple to make!
The Best Spicy Pickled Dilly Beans
Most of the ingredients we keep on hand. I may or may not have a spice hoarding problem. We grow green beans in our garden, but sometimes we buy some extra at the grocery store to ensure we can make a big batch of Dilly Beans.
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The process is simple.
First, we wash and dry all the green beans and peppers. We use an assortment of spicy peppers. It adds complexity of flavors and its also really pretty.
I trim all of the green beans to fit in the jars. There should be a 1/4 inch of head space in the jars after they are filled, and remember than the spices will take up room in the bottom of the jar. I place a green bean in am empty jar, trimming it to leave 1 inch of head space. This green bean becomes my template for all the others.
Then we get out the seasoning! In the bottom of each jar goes fresh garlic, dill seed, coriander seed, mustard seed, black peppercorns, and the secret ingredient, dehydrated and ground Carolina Reaper pepper (just a little bit).
Next comes the sliced peppers and green beans. In this batch, each jar got 1 serrano chile, sliced in half lengthwise, 1 jalepeno, and 1/4 of a green bell pepper, julienned. Fill the rest with sliced green beans. Stuff as many as you can into the jar. Don’t worry about overfilling it – you can’t.
Then make your brine. Our brine for this recipe is 4 cups white vinegar, 4 cups of water, and 1/2 cup pickling salt. Bring that too a boil. Then top your jars with it, remembering to leave 1/4 inch head space.
Make sure that the rim of your jars and your lids are clean. I usually wipe them all down with a damp towel just to be safe. Place your lids on the jars and turn the rings finger tight, not too tight. Then submerge them in boiling water and set your timer for 10 minutes. After the 10 minutes is up, lift them carefully from the water bath and place on a towel to cool.
You will hear a glorious choir of popping sounds as your jars seal. That’s my favorite part! Let your jars sit for at least 3 days to process and then enjoy your yummy snack!
The Tools We Used
I am scared to death of a pressure canner, so we have not ventured there yet. Instead we use the water bath method for canning and this large pot.
Ball Jars and Lids
This is the set that we use and I use every piece of it every time we can!
If you need a pot AND the canning utensils, you can buy them all together for a great price here!