Spicy, Crunchy Pickled Green Beans With Lemon

By Sunset
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1 pound very fresh green beans, stem ends trimmed

2 cups rice vinegar

1/4 cup sugar

2 tablespoons kosher salt

6 small dried red chiles, such as Thai or arbol

1 teaspoon pink peppercorns

3-in.-long piece kombu (dried kelp)*

1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed

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