In large bowl, toss beans with salt (see tip). Chill for 1 hour. Pat beans dry using paper towels.
In small pot, simmer vinegar, 1 cup water, soy sauce, sugar, sesame oil, peppercorns, shallots, gingerroot, and garlic for 1 minute.
Run hot water over 4 cup wide-mouth glass jar for about 30 seconds. Stuff jar with beans. Pour brine over beans to cover by 1/2 inch. Leave 1/2 inch headspace between top of liquid and lid. Cool, then seal jar shut and store in refrigerator; keeps for up to 6 weeks.