Pickled vegetables (sour long beans)

Pick, wash, and remove the heads and tails.

Air dry.

Dissolve potassium salt in 2,500 grams of drinking water, boil for a few minutes, and let it cool.

Sterilize the jar with hot water, cut the green beans into sections, remove the stems from the chili peppers, put them into the jar, cover with salt water, and seal the jar with cold water. Open the jar after ten days, transfer into small bottles, and keep in the refrigerator to use as needed.