Dilly Green Bean Pickles

Menu Part: 
Side Dish
Cuisine Type: 

With a quick pickling application of hot vinegar brine flavored with dill, garlic and Thai chilies, Urban Farmer’s Executive Chef Matt Christianson enhances the earthy flavor of fresh green beans with a spicy and tangy bite to create these Dilly Green Bean Pickles.


5 lbs. green beans, raw, trimmed
3 cups distilled white vinegar
5 cups water
12 each garlic cloves
6 each dill weed heads
6 tbsp. dill seed
6 each Thai chilies
4-6 wide-mouth glass quart jars


  1. Bring the liquids to a simmer on the stove and keep hot.  
  2. Pack each jar with green beans, one chili, one tbsp. dill seed, one dill top and two garlic cloves.
  3. Pour enough pickling liquid over the product to come just to the neck of the jar.  
  4. Screw, hand tight, the lid on top of each jar and process the jars in a steamer or submerged in boiling water for 5 minutes.  
  5. Allow jars to cool to room temp. Check the jars to make sure none are “popped.”  Label and date the product.
Source: Yield: four to six quarts

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources