Excellent dish! I got a couple of gallon-sized jars on Amazon to make lots of pickles with (I think I originally got them for the book “Fermented Vegetables, but I got several more to serve Sichuan pickles at Fortnight Wine Bar. While I did not end up serving these at the bar, I did end up selling Sichuan-pickled long beans for 6$ as a bar snack, see below.) I recall these being tasty and numbing-peppery.

Cooking notes: Don’t forget the cilantro. Extra vegetables are OK.