1. Put the prepared edible salt and pepper into a basin filled with seasonings such as aniseed and pepper, boil some boiling water, pour it directly into the basin to melt the salt, mix well and let it cool.

2. Rinse the long beans with clear water, and then drain. After draining, put it directly into a container for pickled vegetables, and then add the prepared juice for pickling, so that the juice does not pass through the long beans. Finally, find a heavy object to press on the beans and seal the container.

3. Soak the sealed container in a cool place. In about fifteen days, the long beans inside can be pickled. Take it out and cut it into small pieces when you want to eat it.