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Six pretty mason jars full of dill pickled carrots and beans.
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Dilled Carrot and Beans Pickle Recipe

Pickled carrots and beans with lots of dill flavour.
Course Appetizer
Cuisine American, Canadian
Keyword dill pickled carrots and beans
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 7 minutes
Servings 6 pints
Cost $10

Ingredients

  • 2 lbs carrots
  • 2 lbs green beans
  • 1 bunch fresh dill

Pickling Brine

  • 4 cups pickling vinegar
  • 2 cups water
  • ⅔ cup pickling salt
  • 2 cups white sugar

Instructions

  • Sterilize 6 pint jars, lids and rings.
    Canning jars for pickles being sterilized in boiling water.
  • Prep the carrots and beans. Wash the beans, trim the ends and cut into lengths less than 4 inches. Wash the carrots, if baby carrots scrub with a vegetable brush, if larger carrots peel and cut into finger sized pieces.
  • Layer the carrots, green beans and dill into the mason jars.
    Pickled beans and pickled carrots lined up in a pattern inside of mason jars. There are five jars showing and the vegetables are layered inside mason jars.
  • In a large pot, add the pickling vinegar, water, pickling salt and sugar. Stir to dissolve the sugar and salt. Cook over medium high until boiling. Reduce temperature and let simmer while filling the jars.
    A large pot of pickle brine that is boiling on top of a stove. You can see lots of boiling bubbles.
  • Fill each jar with brine leaving a 1/2 inch of headspace. Wipe each rim with a clean cloth to ensure seasling. Quickly place a hot sterile lid on top, add the ringer and finger tighten.
    Dilled carrots and beans in a jar with an arrow to show the level of the brine for canning.
  • Let the jars cool on the cupboard, wait until you hear them "pop", check the seal. If a jar doesn't seal store it in the fridge before using.

Notes

If you find the a jar does not seal correctly, store it in the fridge instead of the cupboard.  Let the pickles stand for about six weeks before using.