Prepare these simple pickles ahead of time for cocktail snacks or a nice accompaniment to family dinner.
1 lb. fresh green beans, trimmed
6 garlic cloves, sliced thin
1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. sea salt, more to taste
3 bay leaves
1 qt. apple cider vinegar
½ cup water
Have ready 2 or 3 pint or quart canning jars with lids. In a saucepan, combine garlic, red pepper flakes, black peppercorns, salt, bay leaves, vinegar, and water. Simmer for 10 minutes. Taste the brine: It should be vinegary and pleasantly salty; add more salt if needed. Stand green beans upright in jars. Pour brine, including seasonings, over beans. Let cool, then refrigerate. Keeps for several weeks.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.