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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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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