- 1 pound green beans, trimmed
- 2 tablespoons kosher salt plus more
- 1 fennel bulb, thinly sliced
- 1 lemon, thinly sliced, seeds removed
- 6 chiles de árbol or 1/2 teaspoons crushed red pepper flakes
- 1 1/2 cups unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon black peppercorns
- Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
- Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.