Ingredients
250 g (about 1/2 lb) long beans, 500 g (about 2 cups) water.
Seasonings
20 g (about 3 1/2 teaspoons) of fine salt.
Instructions
1. Trim the ends off the long beans, discarding any that have insect holes.
2. Then place the beans in a jar and pour in salted water, making sure the water completely covers the beans; after soaking for one week, they will become pickled sour beans.