I posted this recipe on my blog Cantaloupe Alone at the end of the last season. I took all the vegetbles left in plot 4 (the plot I shared with Andrea) and pickled them before planting cold weather crops. The results were delicious chopped up in salads, a garnish to bloody marys, or as a snack.
2 1/3 cups water
2 tblsp salt
1 1/2 tblsp sugar
2 1/2 tblsp white wine vinegar
2 peeled garlic cloves, smashed
1 hot pepper, quartered
1 inch lemon zest
1 handful garden herbs
1/2 lb string beans
I did a variation of this pickled bean earlier in the year. I made the mistake of boiling beans with the liquid. The beans became mushy when I was after a crunchy pickle. I suggest boiling the water, salt,vinegar and sugar in a sauce pan and pouring into a clean mason jar on top of the garlic cloves, hot pepper, lemon zest, and herbs. The hot water will dissolve the salt and sugar while bringing out the flavor in the herbs.
Cool the jar until no longer steaming, 20-30 minutes, and add the beans. Screw lid on, and shake vigorously. Let sit for 2-4 days until beans have a zesty tang. I like to sample part of a bean every day to see how the flavors are developing. Store in the fridge for 2-3 weeks.