2 cups white distilled vinegar
1/2 cup palm sugar
1/4 cup fish sauce
2 tablespoons kosher salt
1 pound long beans, trimmed and cut into 2-inch-long pieces
4 large cloves garlic, thinly sliced
3 fresh Thai bird chiles, thinly sliced
3 kaffir lime leaves
One 2-inch piece galangal, peeled and thinly sliced
The pickled long beans are a great accompaniment to sandwiches, in salads or eaten on their own. The brine can be used to make vinaigrettes or added to dishes that might need a touch of acid. Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.
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