Recipe | Pickled celery

Last week I had an excellent lunch at Outlaw’s Seafood & Grill¬†– a rich and oranged fish soup, sea bass with mussels and cucumber, a terrific 3-year-old Davidstow cheddar – whose highlight was a small hillock of sweet pickled celery, which knocked spots off onion marmalade as an outrider to cheese. Anyone who has my book – and if you haven’t you can buy it here (and WTF?) – will know what a fan of pickling I am, so I had a go at making my own last night, and very good it was too.

 

Makes a jar’s worth
115g caster sugar
150ml white wine vinegar
1 tsp celery seed
A good pinch of salt
6 or so sticks of celery, trimmed and finely sliced

- Whisk together sugar, vinegar, celery seed and salt, until the sugar has dissolved. Add celery. Leave for an hour. That’s it.

One thought on “Recipe | Pickled celery

  1. Hi James,
    I made this a month or two ago, put it in the top of the fridge and forgot about it until yesterday. It is delicious and I will never be without your pickled celery in the future. It’s also good mixed into any salad.

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