Pickled Celery
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.
This recipe goes with Carrot and Parsnip Soup
Yield: Makes 2 cups (serving size: 2 tbsp.)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 6.9
- Calories from fat: 4.9%
- Protein: 0.1g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 1.6g
- Fiber: 0.2g
- Sodium: 119mg
- Cholesterol: 0.0mg
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.
Pickled Celery Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- PUBLICATION: Sunset
More Recipes for Side Dishes/Vegetables
-
Braised Celery with Parmesan Polenta
Real Simple -
Spicy Pickled Beans
Cooking Light -
Quick Pickled Okra
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