Szechuan Beans

Tim's continuing canning projects:

INGREDIENTS:

1 pound green beans, washed, topped and tailed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns, preferably Szechuan
1 (1 inch) knob ginger, sliced into coins
2 garlic cloves, sliced

1. Line several baking sheets with dish towels and set aside. Prepare an ice-water bath in a large bowl or clean sink.
2. Bring a large pot of water to a boil.  Drop the beans into the water, no more than 1 pound at a time, and return to a boil.  Blanch for 1 minute.

3. Scoop out the beans with a spider or slotted spoon and plunge them into the ice water bath.  Continue blanching the beans in batches. Remove the beans from the ice bath with a slotted spoon and spread on the towel covered baking sheets.  Blot dry.

4. To make pickles , pack the beans vertically in a quart jar.

5. Combine the vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger, and garlic in a medium nonreactive saucepan.  Bring to a boil and simmer for 1 minute  Pour the hot brine over the beans to cover by 1/2 inch.  Leave 1/2 inch of headspace between the top of the liquid and the lid.

6. Preserve or refrigerate , cool, cover, and store in the refrigerator for up to 1 month.