Pickled Green Beans with Lemon

Pickled Green Beans with Lemon:

(Found recipe here)

1 lb very fresh green beans, stem ends trimmed

2 cups rice vinegar

1/4 cup sugar

2 tbsp fine sea salt

6 small dried red chiles, such as Thai or arbol

1 tsp pink peppercorns

3-in.-long piece kombu (dried kelp)*

1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed

Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.

Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.