Put the ☆ ingredients in a pan and heat it up. Turn off the heat once it comes to a boil. (This is the pickling liquid.)
Rinse the dried soy beans quickly, and dry roast them in a frying pan (over low-medium heat). When the skins split open and you can bite through them easily, they're done!
Put the red-hot beans in the pickling liquid. The beans will start soaking up the liquid right away. Let the beans cool down while mixing occasionally.
In 20 to 30 minutes it should look like this. The soy beans should swell from soaking up the liquid. You can eat them at this stage, but they are even better after they're pickled overnight.
The little seeds are mustard.
I used this pickling spice mix from GABAN. This is a whole spice mix, but you can also use a powdered mix.
Even if you don't have any pickling spice mix, you can combine your favorite spices.
If you are using this GABAN mix, the cloves are really hard, so take them out before serving the soy beans.
Spices that are suitable for pickles include cinnamon, bay leaves, mustard seeds, allspice, and cayenne pepper.
...and dill seeds, too.