Makes: about 4 cups

INGREDIENTS 

• 1 teaspoon minced garlic
• 2 cups soy sauce (I used light)
• 1 cup black vinegar
• 1 tablespoon fish sauce
• 1 fresh red Thai chili, thinly sliced with seeds
• 1 red Fresno pepper or red jalapeno, thinly sliced with seeds
• 1 jalapeno, thinly sliced with seeds
• 1 12-ounce (340 g) bunch Chinese long beans, topped and tailed and cut into 1/4-inch rounds
• beans;long beans

METHOD

Combinegarlic, soy sauce, vinegar, fish sauce and chilies in a large saucepan. Bring to a boil, then reduce to a simmer. Add long beans. Remove from heat, cover and let cool completely.

The beans will keep well covered with the pickling liquid in a jar in the fridge.