There’s just something about the Woodring Orchards stand at Pike Place Market: hundreds of glass jars with gold and white tops, all adorned with the simplest white label, neatly stacked three levels high and three levels deep. It looks like a perfect battalion of jellies, preserves, compotes and pickles–an army of deliciousness ready to go to battle.Woodring is a family-owned business based out of Monroe, Washington. They cultivate 15 acres in nearby Goldbar and produce an astounding array of fruit products: apricot, blueberry, huckleberry, marionberry, and tayberry spreads; apple-ginger and Rainier cherry chutneys; agave apple butter–even a few spicy fruit-and-pepper jellies. What they don’t grow themselves they purchase from nearby farms and producers. Under the helm of Dale Nelson, a chocolatier by trade, Woodring also makes quite a few sweet sauces like bittersweet chocolate, chocolate hazlenut, caramel, and white chocolate marzipan.One day, I might try some of these sweet treats. But for now, I can’t get past Woodring’s spicy pickled green beans. Typically, when I buy some of Woodring’s green beans, I buy two jars because I know one of them will be quickly dispatched, by me, in one sitting. Often before I get home. There’s plenty to love about these green beans: the briny tartness you’d expect from a great pickle, plus a good dose of garlic and dill, along with a super-assertive kick of red chili. They’re also uncommonly crunchy and satisfying to bite into, with hardly a disappointing soft bean in each bunch. (True to what the label says, they also make excellent additions to a Bloody Mary.)The pickles, named Parker Pickles after Nelson’s son, come in both mild and spicy varieties, and also include asparagus and okra. (The chipotle okra is quite tasty, the smoke from the chipotle being surprising and subtle.) In addition to their permanent booth at Pike Place Market, Woodring also sells weekly at the Columbia City, Phinney, University District, and West Seattle Farmers Markets.