Pickled Sea Beans

• 3/4 cup cider vinegar
• 3/4 cup dry apple cider
• 1 teaspoon prepared white horseradish
• 1/2 teaspoon black peppercorns
• 6 ounces sea beans (about 2 cups), trimmed

1. In a small saucepan, bring the vinegar, cider, horseradish and peppercorns to a simmer.
2. Add the sea beans, and turn off the heat.
3. Let the beans cool in the liquid.
4. Transfer the beans and liquid to a jar.
5. Cover them, and refrigerate for at least 4 hours before serving.

cider vinegar, apple cider, horseradish, black peppercorns, beans

Taken from cooking.nytimes.com/recipes/9164 (may not work)