Trim green beans.

Cook green beans in boiling water for 1 minute.

Drain green beans and plunge into ice water.

Drain green beans again.

Combine rice vinegar, white vinegar, sugar, and salt in a medium saucepan.

Bring the mixture to a boil, stirring until the sugar dissolves.

Halve yellow baby pattypan squash.

Combine green beans, squash, shallots, sesame seeds, crushed red pepper, black peppercorns, cilantro sprigs, crushed garlic cloves, and fresh ginger slices in a large bowl.

Pour the hot vinegar mixture over the squash mixture.

Toss well to coat all ingredients.

Cover the bowl and refrigerate for 8 hours, stirring occasionally.

Divide the squash mixture evenly among 4 (1-pint) jars (optional).

Store in the refrigerator for up to 1 week.