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Dilled Green Beans


These green beans are canned with dill sprigs, celery seed, garlic, chile peppers, and vinegar.


  • 2 pounds fresh green beans, trimmed
  • 4 large sprigs dill
  • 1 teaspoon celery seed
  • 4 cloves garlic, halved lengthwise
  • 4 small dried chile peppers, optional
  • 8 peppercorns
  • 4 cups cider vinegar
  • 1 cup water
  • 6 tablespoons pickling salt
  • 4 hot sterilized 1-pint canning jars


Divide green beans among the 4 sterilized canning jars. Add 1 dill sprig to each jar, 1/4 teaspoon celery seeds, 1 garlic clove, 1 small dried chile pepper, and 2 peppercorns. Repeat with remaining jars.

Bring vinegar, water, and pickling salt to a full rolling boil in a medium saucepan over high heat. Pour the hot liquid into the 4 jars, dividing mixture evenly. With a paper towel, wipe away any spills from the lips of jars. Screw on the lids and rings, then process in a hot water bath for 10 minutes. Adjust seals, let cool, and store in a cool, dark place. Refrigerate after opening.

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