Sunday, July 1, 2012
On Pickled Celery
1/2 c white vinegar
1/2 c water
1 1/2 T pickling spice (If you have it, great. If not, a bay leaf, a couple of whole cloves, a couple of whole allspice berries and a teaspoon or so of mustard seed. But if you have all of that in your spice pantry you really don't need a substitution for pickling spice because you're already a badass.)
2 t kosher salt
1 T sugar
dash cayenne pepper
2 c (about 4 stalks) celery, sliced into 1/4" slices
1. Simmer everything but the celery until the sugar and salt has dissolved and the bay leaves in the pickling mix start to rehydrate.
2. Cram the celery into a pint jar and carefully pour the hot mixture over. Top with water if needed to make certain all the celery is covered.
3. Cover and store in the refrigerator. Pickles will be ready after 24 hours but I won't judge you if you can't wait to start drinking the brine.