Pickled Celery
by Editorial Staff
Pickled celery is an excellent appetizer, as well as an addition to various dishes. Aromatic and tasty, with a spicy-sweet and sour taste and a piquant spice. Try making celery root this way!
Ingredients
- Root celery – 1 kg
- Vegetable oil – 120 g
- Apple cider vinegar – 60 ml (4 tablespoons)
- Soy sauce – 60 ml (4 tablespoons)
- Ground coriander – 2 teaspoon
- Ground red hot pepper – 1/3 teaspoon or to taste
- Sugar – 45 g
- Salt to taste
Directions
- Peel the celery root, cut out the dark and damaged areas, wash and dry.
- Cut the celery root into several pieces for ease of use. We grate it on a grater for Korean carrots. In total, I got 730 g of grated celery root.
- Lightly crush the celery with your hands to make the juice stand out.
- Heat the vegetable oil in a suitable container or pan. Remove the container with oil from the stove and add coriander to the hot oil.
- Also, add hot pepper to the hot oil.
- The spice oil should sizzle and bubble for another 5-7 seconds.
- Then add sugar and mix. Sugar may not completely dissolve immediately, but then (when mixing the mixture with celery) it will dissolve completely.
- After that, pour in the vinegar.
- Add soy sauce.
- Mix everything and pour into a container with celery.
- Mix the celery well with a mixture of oil, vinegar, soy sauce, and spices. If necessary, add salt to taste. We transfer the celery into an airtight food container and leave it to marinate in the refrigerator for 7-8 hours or overnight.
Enjoy your meal!
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