Spicy, Crunchy Pickled Green Beans with Lemon Recipe – Sunset Magazine

Ingredients

• 1 pound very fresh green beans, stem ends trimmed
• 2 cups rice vinegar
• 1/4 cup sugar
• 2 tablespoons kosher salt
• 6 small dried red chiles, such as Thai or arbol
• 1 teaspoon pink peppercorns
• 3-in.-long piece kombu (dried kelp)*
• 1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed