Szechuan Beans
Ingredients
  • 1lb green beansends trimmed
  • 1tsp canning/pickling salt or sea salt
  • 1 1/4cups apple cider vinegar
  • 1/4cup soy sauce(not low sodium)
  • 1/4cup granulated sugar
  • 1Tbsp sesame oil
  • 1Tbsp Szechuan peppercorns
  • 2 shallotschopped
  • 1inch piece of gingerrootsliced into coins
  • 2 garlic clovespeeled and thinly sliced
Instructions
  1. In large bowl, toss beans with salt (see tip). Chill for 1 hour. Pat beans dry using paper towels.
  2. In small pot, simmer vinegar, 1 cup water, soy sauce, sugar, sesame oil, peppercorns, shallots, gingerroot, and garlic for 1 minute.
  3. 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.