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Six pretty mason jars full of dill pickled carrots and beans.
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Dilled Pickled Carrots and Beans

Pickled carrots and beans with lots of dill flavour.
Course Condiment
Cuisine American
Keyword dill pickled carrots and beans
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 pints
Cost $10

Ingredients

Vegetables

  • 2 lbs carrots
  • 2 lbs green beans
  • 1 bunch fresh dill (2 sprigs per jar)

Brine Ingredients

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

Instructions

Step 1: Sterilize the Jars and Lids

  • Sterilize canning jars, lids, and rings using your preferred method. For six pint jars, sterilizing them in boiling water on the stovetop is the simplest option. Keep jars hot until ready to fill.
    Canning jars for pickles being sterilized in boiling water.

Step 2: Prepare the Vegetables

  • Wash and prepare the carrots, dill, and green beans. Trim and cut the vegetables so they fit neatly into the jars.

Step 3: Fill the Jars

  • Place one sprig of dill in the bottom of each jar. Fill jars with alternating layers of carrots and beans, keeping all vegetables below the rim. Add a second sprig of dill on top.
    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.

Step 4: Make the Dill Pickle Brine

  • Combine brine ingredients in a large pot and bring to a boil. Reduce heat and simmer. Pour hot brine over vegetables, leaving 1/2-inch headspace. Wipe rims, apply lids, and tighten rings finger tight.
    A large pot of pickle brine that is boiling on top of a stove. You can see lots of boiling bubbles.
  • Pour hot brine over vegetables, leaving 1/2-inch headspace. Wipe rims, apply lids, and tighten rings finger tight.
    Dilled carrots and beans in a jar with an arrow to show the level of the brine for canning.

Step 5: Processing and Sealing

  • Allow jars to cool undisturbed. Once cool, check seals by pressing the center of each lid. Refrigerate any jars that do not seal properly. Allow pickles to age for about six weeks before using.

Notes

If a jar does not seal correctly, store it in the refrigerator instead of the cupboard and use it first. For the best flavor, allow the pickles to stand for about six weeks before using.