Mamichan requested the recipe I used to make my Spicy Garlic Soy (Sauce) Beans, so here we go! I really was just throwing things together, so I can't give super-accurate measurements, but I'll give you at least a rough idea....
Start with about 1/2 pound of string beans and clean them by snapping off the ends and rinsing them in cold water. Quickly blanch the lot in boiling water for about a minute and drain. Carefully pack the string beans in a clean and dry pint canning jar along with the smashed chunks of 4-6 garlic cloves and set to the side.
In a separate bowl, throw together:
-half a cup of apple cider vinegar
-2-3 tablespoons dark soy sauce
-a teaspoon of celery salt
-a teaspoon of crushed cayenne peppers
-a teaspoon of black pepper
-1 tablespoon salt
Mix together vigorously and pour over the string beans. If the mixture does not fill the jar to the top, covering the beans, splash in a little more apple cider vinegar.
Screw jar lid on tightly, and place in the refridgerator for a week or more.
*Note: I let my string beans sit in the brine for a week and a half before opening, and they're perfectly pickled.
These would be delicious with a dark stout and a plate of salty salami, sharp cheddar and smoked oysters!