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.
How to Make It
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.
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
Directions
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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