Pickled Celery
Pickled Celery pairs Champagne and white wine vinegars with honey, coriander and chile flakes.
Ingredients
- ½ cup white wine vinegar
- ½ cup Champagne vinegar
- ¼ cup water
- ¾ cup granulated sugar
- ¼ cup honey
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red chile flakes, or less to taste
- 2 bay leaves
- Celery stalks, cut crosswise into ¼-inch pieces, and celery leaves, enough to fill a 1-quart jar
Instructions
- Combine the white wine vinegar, Champagne vinegar, water and sugar in a saucepan. Bring to a boil, stirring until the sugar has completely dissolved.
- Remove from the heat and add the honey, stirring until incorporated. Stir in the coriander seeds, peppercorns and red chile flakes.
- Pack the celery and bay leaves into a clean 1-quart jar. Pour the hot brine and spices over the celery, making sure it is submerged. Let cool to room temperature, then cover and refrigerate.
- The celery will be ready to eat after 24 hours. Keep refrigerated.