pickled celery
Perfect to add to a charcuterie or cheese plate, pickled celery adds a vibrancy & crunch that’s delicious with cheese & cold meats. Pickled celery will keep in the fridge for 1 month. The recipe can easily be doubled.
Servings: 8
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups rice vinegar
- 1/2 cup water
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds brown or yellow
- 2 teaspoons salt
- 1 teaspoon cloves
- 1 teaspoon crushed red pepper chili flakes
- 6 to 8 pieces of celery, trimmed & cut on bias
- 2 to 3 clean jars & screw-top lids
Instructions
- Combine sugar, vinegar & water in a medium saucepan over medium high heat. Stir until sugar is thoroughly dissolved.
- Add peppercorns, mustard seeds, salt, cloves & red pepper. Let mixture come to the boil, uncovered; boil for 2 minutes. Remove from the heat; allow to cool for 20 minutes.
- Place celery into jars. Add the vinegar mixture to each jar until the celery is covered. Add screw top lid. Keep in the fridge up to 1 month. Makes about 2 x 500ml jars.