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Pickled Celery





Yields
Makes 2 cups (serving size: 2 tbsp.)



Total Time
15 mins

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.

 

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories6.9
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 119mg6%
Total Carbohydrate 1.6g1%

Dietary Fiber 0.2g1%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.