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.