Pickled Celery

recipe
Chef Aaron Woo of Natural Selection restaurant in Portland combines this quick pickle with a variety of vegetables and tops bowls of his Carrot and Parsnip Soup with it. For the home cook, we opted to keep it simple and use just the celery. A spoonful of it gives the soup lots of flavor and crunch.

 

Yield:

Makes 2 cups (serving size: 2 tbsp.)

Recipe from

Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 6.9
Caloriesfromfat 4.9 %
Protein 0.1 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 1.6 g
Fiber 0.2 g
Sodium 119 mg
Cholesterol 0.0 mg

Ingredients

3 tablespoons each cider, Champagne, and white balsamic vinegars
1 tablespoon salt
1/3 cup sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole allspice
2 thyme sprigs
1/4 teaspoon whole cloves
1 large garlic clove
2 cups finely diced celery

Preparation

Bring to a boil 1 2/3 cups water and all the ingredients except celery in a small saucepan. Remove from heat and stir in celery. Let cool, then chill overnight.

Note:

Aaron Woo,

Natural Selection, Portland, Oregon,

January 2013
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