Pickled Celery Relish

Votes: 1

Time: 15 minutes plus marinating time
Complexity: easily
Quantity: 1 can

This slightly spicy, tart, and crunchy relish can be refrigerated without canning for up to a month, but it's unlikely to last that long, as it's so delicious! Serve it with a variety of dishes, from fried chicken to fried rice, toss it into egg or chicken salad, or stuff it into sandwiches with sliced meats and cheese. The relish is made with stalk celery and hot Fresno peppers and topped with a brine flavored with fresh ginger, but if you have mustard seeds on hand, feel free to add them for extra flavor and crunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch celery, including the core
1 cup distilled white vinegar
6 tablespoons of sugar
1 tbsp coarse salt
2.5 cm fresh ginger root, peeled and cut into strips
1 small red Fresno pepper, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: vegetable relish, celery, ginger root, Fresno pepper

Cooking the dish according to the recipe:

Trim the thin tops and dark green leaves from the celery and discard or reserve them for the soup. Set aside a handful of the tender, light green leaves from the center. Slice the stalks diagonally into slices approximately 0.3 cm thick. Place the celery pieces and light green leaves in a large, non-reactive bowl.
In a medium saucepan, combine vinegar, 1 cup water, sugar, salt, ginger, and chili pepper and bring to a boil, stirring once or twice. Pour the brine over the celery. Transfer to a 1.5-liter Mason jar or any airtight container. Press the celery into the brine with a spoon or fork. Cover and refrigerate (it's okay if the brine is still slightly warm) at least overnight before serving. Pickled celery can be stored in the refrigerator for up to 1 month..

Categories:

recipe / Healthy eating / Dishes rich in fiber / Dishes for future use / Conservation / Canned vegetables / Summer dishes / Appetizers / Vegetable appetizers / Food Network - recipes