Pickled Green Beans With Ginger And Lemongrass

• 3/4 pound green beans trimmed, 5-6 inches long
• 1/2 pound long beans trimmed and cut into 6in pieces
• 1 inch lemongrass stalk of, trimmed, peeled and cut into 2 pieces
• 1 1/2 inches fresh ginger piece of, peeled, sliced and cut into strips
• 16 ounces white vinegar
• 1 cup water
• 4 garlic cloves chopped
• 4 cilantro sprigs or so
• 2 tablespoons sea salt
• 1 tablespoon black pepper Coarse
• 4 dried red chile peppers broken up
• 1 tablespoon sugar

1. In a 5 qt pot ( I used an enameled pot), add vinegar all the ingredients except the long beans and green beans and cilantro.
2. Bring to simmer. Add the long beans and green beans. Cover for 3-5 minutes. Want them blanched. Remove from heat. Drop in cilantro. Be careful from here on. Using tongs, pack the beans into the Ball mason jar lengthwise. Leave some room for the liquid. Pour all the spices and good stuff in the jar first then top with brine. Screw on the lid; cool to room temperature. Let them hang out for a day or two in the refrigerator to absorb the flavors. Enjoy!

green beans, long beans, stalk, white vinegar, water, garlic, cilantro, salt, black pepper, red chile peppers, sugar

Taken from www.yummly.com/recipe/Pickled-Green-Beans-With-Ginger-and-Lemongrass-1667041 (may not work)