Homemade pickled long beans

The yardlong beans my aunt grew were first washed thoroughly and then dried under the sun.

Prepare star anise, bay leaves, cinnamon, Sichuan peppercorns, and dried chili peppers.

An appropriate amount of garlic and ginger.

Boil water in a pot, add the cleaned star anise and dried chili peppers.

Add salt after cooking for 15 minutes.

Pour in the sugar again.

Stir until melted, then let it cool naturally after turning off the heat.

All the ingredients are ready. Take a clean jar without oil or water, and it's best to rinse the inside of the jar with high-proof rice wine.

Roll the green beans into rings and stuff them into a jar.

Fill it all up.

Place garlic and ginger on the surface.

Pour in the sauce.

Add the chili peppers in as well.

Finally, pour in the high-proof rice wine to seal.

Cover the surface with plastic wrap.

Tighten the lid, place in a ventilated and cool area, and marinate for 7 to 10 days.

This is the result of pickling for seven or eight days. In the summer, fermentation happens quickly due to the heat, and the sour long beans are ready.

It tastes sour and is very fragrant.

Finished product. This is the entire process of making pickled long beans by oneself.