Dilly Green Bean Pickles

Menu Part: 
Side Dish
Cuisine Type: 
American

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.

Ingredients

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

Steps

  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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources