Windy City Wasabeans

Sterilize the jars and lids in a boiling water bath.

Whisk together 2 cups water, vinegar, soy sauce and ginger in a large sauce pan to make a brine.

Place peppercorns and chile peppers in a cheesecloth bag and add to brine.

Bring brine to a boil over medium heat and boil 2 to 3 minutes.

Remove cheesecloth bag and let brine cool to 190 degrees (if you do not have a cheesecloth bag, place the peppercorns and chile peppers in the brine, then strain before using).

Place 1 tablespoon of wasabi and 4 garlic cloves in each jar.

Wash green beans and line them up with all the tips facing the same direction.

Pack beans snugly and vertically into jars, tips facing the bottom of the jar.

Trim the beans using a sharp, flexible knife to the correct length for the jar.

Fill the jars with cooled brine, leaving 1/4 inch of space at the top.

Screw the lids on until just tight; do not over tighten.

Seal, and process jars in a boiliing water bath for 10 minutes.

Remove jars and place on a rack to cool.

Store jars in a cool place for two to four weeks to allow the flavors to combine.

Refrigerate after opening.