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1.
Wash the beans and trim off the stem ends.
2.
Blanch the beans for 3 minutes in salted boiling water. Then drain the water and rinse the beans with cold water to stop the cooking process.
3.
For the sweet-and-sour brine, whisk together water, vinegar, sugar, salt, onion, garlic, and bay leaves and simmer for 10 minutes.
4.
Place the pink peppercorns, black pepper, and bay leaves into the jars.
5.
Pack the blanched beans into the jars as tightly as possible.
6.
Pour the boiling brine into the jars and close the lids tightly.
7.
For storage, place the jars upright in a pot of water. The lids must be covered.
8.
Heat the water and set a timer for 60 minutes once the water comes to a boil.
9.
Let the jars cool in the pot.
10.
Then let rest for 3–4 days to allow the flavors to develop. The jars can be kept unopened for up to 5 months.
