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 Sunset

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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

  1. 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.
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