Canning Garlic Dill Green Beans

Elevate your pantry with the irresistible flavors of canned garlic dill green beans. Our easy-to-follow recipe ensures a delicious and crunchy addition to your home-canned collection.

I have never been a huge fan of green beans, but I decided that they aren’t so bad, especially if they are fresh. Green beans in a can from the store = yuck! I am growing some green beans in the garden this year, and I wanted to can some for this winter.

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Discover the art of canning garlic dill green beans and savor the perfect blend of flavors in every jar. Our step-by-step guide makes it simple to enjoy this homemade delicacy all year long.



Garlic Dill Green Beans Recipe


  • 4 pounds green beans
  • 4 tsp. mustard seeds
  • 8 cloves garlic
  • 4 tsp. dill seeds
  • 6 c. white vinegar
  • 6 c. water


If you can’t grow your own green beans, you should be able to find some fresh green beans at a local farmer’s market or produce stand.


This recipe makes 8 pints of green beans. Sterilize your canning jars, lids, and rings.


Related Article: Bush Beans Square Foot Gardening


Rinse the green beans in colander and cut them to fit into the pint jars. Pack the green beans into hot, scalded jars. To each jar add 1/2 tsp. mustard seeds, 1/2 tsp. dill seeds, and 1 clove of garlic. If you would like to make hot green beans, then also add 1 chili pepper to each jar.


In a nonstick or aluminum saucepan, combine vinegar and water. Heat to boiling. Pour boiling liquid over beans, leaving 1/4 inch headspace at the tops of the jars. You can easily measure the headspace of your jars with this inexpensive canning funnel.


Place the sterilized lids and rings on the jars fingertight, wiping the rims of the jars with a clean damp towel first.


Place the jars in a boiling water canner and make sure that the jars are covered with at least 1 inch water. Bring the water to a boil, and process the jars in the boiling-water canner for 5 minutes.


Remove the jars from the canner and place them on a towel on the kitchen counter to cool. Make sure jars have sealed before storing. Any jars that don’t seal can be placed in the refrigerator and eaten within 1-2 weeks. Sealed jars can be stored in the pantry 1-2 years.


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