Szechuan Bean Pickles

I love spicy Szechuan food.   These sounded sooo good I couldn't wait to try them.  Plus, I had a bunch of my red Chinese long beans, too - and I want to try those beans as many ways as possible, while I've got them fresh.

In our taste test, these pickles were by far the favorites.   I'll be making these every year.   Use regular green beans if you can't find the long beans.  

Szechuan Long Bean Pickles

•  Beans - enough to pack 2 pint jars, about 1 lb. 
• 1 C Oriental Spice vinegar
• 1/2 C water
• 1/4 C soy sauce
• 1/4 C sugar
• 2 T dark sesame oil
• 1 T peppercorns
• 1 inch fresh ginger, sliced
• 2 garlic cloves, sliced

Clean and trim the beans.  Pack into 2 pint jars.    Put all other ingredients into a saucepan and boil.   Pour over beans, covering 1/2 inch above tops.  Process for canning, 10 minutes.  

Let sit for 4 weeks before opening.

Note:  You can blanch the beans first and then you'd only have to wait a week for the flavors to meld before opening the bottles.   I didn't have the time to blanch, but I do have the time to wait.