Fruits & Vegetables

Spicy Mixed Dilly Bean

Fruits & Vegetables

Spicy Mixed Dilly Bean

A twist on classic dilly beans, Ball®’s Spicy Mixed Dilly Beans recipe uses Thai chili peppers to turn up the heat this summer! With the fresh flavor of dill, garlic, and mustard seeds, these pickled beans are a great new addition to your summer spread. Use any variety of beans your garden or farmer’s market offers!


4 Pint Jars (16oz)


25 Minutes

Processing Time:

15 Minutes


2 lbs. mixed yellow wax and green beans, rinsed, stem ends trimmed, beans cut to 4 inch lengths

2 ½ cups white vinegar (5% acidity)

½ cup white wine vinegar

1 ½ cups water

2 tbsp. sugar

3 tbsp. pickling salt

8 red Thai chili peppers, a small slice lengthwise down the middle, leaving pepper intact

½ sweet onion, sliced thin lengthwise, divided into 4 portions

4 garlic cloves, crushed

2 tsp. mustard seeds

2 tsp. crushed black peppercorns

8 dill sprigs

Water Bath Canning



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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands


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Combine vinegars, water, sugar and salt in a 4 quart saucepan and bring to a boil, stirring to dissolve salt and sugar.

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Place 1 clove crushed garlic, ½ tsp each mustard seeds and black peppercorns into a hot jar. Pack beans cut side up, add onion slices, 2 thai chilis and 2 sprigs dill into jar.


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Ladle hot brine over beans in jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.