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Thursday, August 4, 2016

Quick Pickled Celery

This Quick Pickled Celery would be a great addition to your summer antipasto platter or relish dish. Actually, it would be fantastic any time of year but cool and crunchy is especially nice in the summer. Oh, and did I mention it's like almost... zero calories? Yea, there's that too:@)
I'm adding the salad label because this celery would be nice on a salad or diced up in mayo based egg or chicken salads.

Quick Pickled Celery-from Blogher
1/2 C white vinegar
1/2 C water
1 1/2 Tblsp pickling spice
2 tsp kosher salt
1 Tblsp sugar
dash of cayenne-I didn't use this because my pickling spice includes hot peppers
2 C celery, 1/4" slices
  1. Add everything except celery to pot and heat until sugar and salt dissolve.
  2. Add celery to pint jar and pour liquid over it (I let my liquid cool a tad first). Top with water if the liquid doesn't cover all of the veggies.
  3. Cover and store in the fridge for at least 24 hours. 
Eat well and have a happy day:@)

6 comments:

  1. I am always left with celery. Thanks for the perfect solution--especially for a pickle lover.

    Best,
    Bonnie

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  2. HH loves celery and pickles, he would love this!

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  3. What a fun recipe! I'd definitely put this in my tuna salad---or just eat it out of a bowl!!!

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  4. What a great, crunchy recipe, Lynn! I always have extra celery in the fridge and this would take care of that.

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  5. Cool and crunchy sounds good Lynn! I bet it'd add a nice zip to potato salad too :)

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