Pickled String Beans

The garden is loaded with string beans.
Here is one way to use some up.
I give these away a gifts and everyone
asks for the recipe, so here it is.

Ingredients:
1 pound string beans, washed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns
1 (1-inch) knob ginger, sliced into coins
2 garlic cloves, sliced

Directions:
Line several baking sheets with
dish towels and set aside.
Prepare and ice-water bath
in a large bowl or clean sink.
Bring a large pot of water to a boil.
Drop the beans into the water,
no more than 1 pound at a time,
and return to a boil.
Blanch for 1 minute.
Scoop the beans out with a spider
and plunge them into the ice-water bath.
Continue blanching in batches.
Remove the beans from the ice bath
with a slotted spoon and spread on
the towel-covered baking sheets. Blot dry.
Pack the beans vertically in a quart jar.
Combine the vinegar, water, soy sauce,
sugar, sesame oil, peppercorns, ginger,
and garlic in a medium nonreactive saucepan.
Bring to a boil and simmer for 1 minute.
Pour the hot brine over the
beans to cover by 1/2 inch.
Leave 1/2 inch of head space between
the top of the liquid and the lid.
Cool, cover, and store in the
refrigerator for up to 1 month.