Pickled celery
It is recommended to use the celery strings and leaves for the stock. Be careful not to boil celery for too long, as this will ruin the texture of the fibers. After boiling, sprinkle plenty of salt on it to help the pickling liquid soak in better
How to make it
1
Cut off the root of the celery and remove the leaves. Cut it into pieces long enough to fit in the pot, and remove the strings with a peeler
2
Fill a large pot with boiling water and boil the celery for 2-3 minutes until the surface becomes slightly translucent, then drain in a colander and sprinkle with salt
3
Put the pickling liquid ingredients into a plastic bag, add the celery (which has been wiped dry) and let it soak
4
The recommended pickling time is at least an hour. Cut into bite-sized pieces and arrange in a serving dish. Sprinkle with chopped chili peppers and pour the pickling liquid over the top to finish
material
-
- celery
- 3 servings (about 240g)
-
- salt
- A little
-
[Pickling liquid]
- water
- 1 cup
-
- sugar
- 50g
-
- vinegar
- 100cc
-
- Eagle's Claw
- 1 bottle
[PR]
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