Spicy Pickled Green Beans And Fennel

• 1 pound green beans, trimmed
• 2 tablespoons kosher salt plus more
• 1 fennel bulb, thinly sliced
• 1 lemon, thinly sliced, seeds removed
• 6 chiles de arbol or 1/2 teaspoons crushed red pepper flakes
• 1 1/2 cups unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon black peppercorns

1. Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
2. Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.

green beans, kosher salt, fennel bulb, lemon, uerbol, rice vinegar, sugar, black peppercorns

Taken from www.epicurious.com/recipes/food/views/spicy-pickled-green-beans-and-fennel-51193500 (may not work)