Pickled Sea Beans
- Total Time
- 20 minutes plus cooling and chilling time
- Rating
- Comments
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Ingredients
- ¾cup cider vinegar
- ¾cup dry apple cider
- 1teaspoon prepared white horseradish
- ½teaspoon black peppercorns
- 6ounces sea beans (about 2 cups), trimmed
Nutritional analysis per serving (6 servings)
246 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 16 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, bring the vinegar, cider, horseradish and peppercorns to a simmer. Add the sea beans, and turn off the heat. Let the beans cool in the liquid. Transfer the beans and liquid to a jar. Cover them, and refrigerate for at least 4 hours before serving.
Private Notes
Comments
These are commonly found wild in Greece's Aegean islands, often served on top of horyiatiki salata. They are called kritamo in Greek and pickled without horseradish and are delicious.
Our wonderful neighbor brought us some sea beans (Seattle area). We first tried them fresh. Quite delicious in salad. Then I pickled them approximately following this recipe. I used 1/4 c apple cider vinegar and 1 cup rice vinegar. And some bougie peppercorns. No horseradish. Great.
These are commonly found wild in Greece's Aegean islands, often served on top of horyiatiki salata. They are called kritamo in Greek and pickled without horseradish and are delicious.