Spicy Dill Beans

Spicy Dill Beans

Spicy beans make a tasty garnish for cocktails and a crisp bite along with any meal.


  • 2 pounds green beans
  • 5 small red hot peppers
  • 4 heads fresh dill
  • 4 cloves garlic
  • 4 tsp mustard seeds
  • cups white vinegar
  • 2 tbsp pickling salt
  • 2 ½ cups water


  • Cut beans into lengths to fit inside your jars, discarding stem ends. Cut slit lengthwise in each hot pepper.
  • Into each of 4 hot 500 ml canning jars, place 1 hot pepper, 1 dill head, 1 clove garlic and 1 tsp mustard seeds. Tightly pack in beans, cut side up.
  • Meanwhile, in saucepan, bring 2 ½ cups water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Divide liquid among jars to cover beans, leaving ½ inch headspace. Remove any air bubbles.
  • Cover with prepared lids. Screw on bands until resistance is met increase to fingertip tight.
  • Return the jars to the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil for 20 minutes (time adjusted for higher altitude).
  • Remove the jars to a cooling rack and do not disturb for 12 hours. You will hear a “popping” sound indicating the lid has sealed. After 1 hour check that the lids have sealed by pressing down on the center of each; it can be pushed down, it hasn’t sealed and the jar should be refrigerated immediately.


If you can’t find dill heads, substitute 4 springs fresh dill for each dill head.
Adapted from Canadian Living