Pickled Long Beans

We found long beans at the farmers' market yesterday, so I bought some with the intent to pickle them. I called my mom and got her recipe, which she estimated for the 2 quart container that I was using as follows:

• 4 tbs salt
• Small amount of sugar (I used 1/2 tbs)
• 1 quart water
• Hot pepper, preferably fresh (I used what the Whole Foods' checkout guy thought were Serrano's. The item was unlabeled in the produce aisle)
• Szechuan peppercorns (mine are really old, so I used what probably looks like an excessive amount)
• Enough vodka to fill the gap after long beans are added
  

My mom warned me that the first batch was not likely to be that good, since it'll take time for the sourness to develop. (The sugar is mostly there to speed fermentation, supposedly.) This batch should be "ready" in 2-3 days, at which point I should taste for saltiness. (The amount of salt should be enough that it's adequately salty in 2-3 days, but also not too salty after that same amount of time.)

It could take 2-3 batches before the correct sourness develops. Additional vodka, water, garlic, and peppers can be added as the liquid is depleted over time. The container should hopefully have a 1-way valve property of letting air escape while prevent air from entering. Chinese pickle jars have a "moat" of water around circumference of the opening that one puts an overturned bowl into, which creates a 1-way air seal. I used a glass Bodum jar I saw in BBB that has an angled silicone seal that may have a similar property. If it doesn't, I may experience a lid rocket.

More to come in a few days...