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
Sunset JANUARY 2013
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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