we are lucky to have the wonderful farm 255, a restaurant in downtown athens which brings in food from local fields and pastures (including thier own farm) to the plates of many, everyday. chefs edward russell and matt palmerlee, were kind enough to send us over a pickle recipe. this weekend i stopped by the farmers market and picked up some beans to try this simple recipe at home.
last week, we posted a story on the home of olivia sargeant; one of the owners of farm 255.
recipe
1 lb fresh picked filet beans, cleaned with the ends snapped off
2 cups apple cider vinegar
1+3/4 cups water
2 tbs fine grained sea salt
2 tbs unrefined sugar
2 cloves of garlic
1tbs each of peppercorns, chili flake, fennel seed
1 star of star anise
1 bay leaf
a few sprigs of fresh thyme
one large zest of grapefruit rind
directions
bring all liquid and aromatic ingredients just to a boil, cool to room temp. pour over beans. refrigerate…ready to eat in 24 hrs. use traditional caning methods to preserve what will not be used within a week and a half.
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