Thursday, February 28, 2013

Quick Pickled Celery

 I like pretty much any kind of pickle and just discovered an awesome quick one that hardly takes any prep and pickles in 30 minutes! I read a recipe for egg salad on Smitten Kitchen that included instructions for the quickest pickled celery you've ever eaten. Did I mention it's easy?

All you do is dice two stalks of celery.

In a mason jar, mix 1/4 cup white wine vinegar (or plain white vinegar), 1/4 cup water, 2 teaspoons salt, and 1 1/2 teaspoons sugar. Shake until salt and sugar are dissolved.

Then let it sit in the fridge for half an hour. Or as long as you want (they're pickles, they should last for a while...)

I did put them in egg salad and it was delicious. Best egg salad I've ever had. Especially with rosemary flatbread.

1 comment:

  1. That sounds a little like my cucumber salad recipe. I guess i should be calling it a pickle salad! I use a deep bowl so that I need less fluid.

    3 peeled and very thinly sliced cucumbers (I use a mandolin and get em paper thin)
    a hefty dose of salt
    an even heftier dose of sugar (more than I think i should use - maybe 4 table spoons?)
    some fennel seeds
    about 1/4 cup or maybe a bit more of rice vinegar
    a splash of sesame oil

    I put all the ingrediants on top of the sliced cucumbers and then pour the vinegar on last. Then I stick it in the fridge for maybe an hour and then stir up and serve.

    Now I want to try it with celery!