Super Celery Pickles
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus overnight draining time
Cooking time: 5 minutes
- 450g/1lb. celery (around the same width ideally)
- 20g/0.6oz salt
- 2 tablespoons curry powder
- 2 teaspoons black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1 red onion, peeled and thinly sliced
- 150g/5ozs. sugar
- 400ml/14oz. apple cider vinegar
Makes two large 390ml/14oz. jars of celery pickles
Step 1 - Wash and trim the celery-I used the top bits as Mr NQN likes the fatter bottom stems. Cut into small pieces and cover with the salt. Place in fridge overnight to draw out liquid. Rinse under cold water and strain.
Step 2 - I start off toasting the curry powder, mustard seeds, cumin seeds, fennel seeds and peppercorns in a dry saucepan and once fragrant, add the red onion, sugar and vinegar. Boil for about 5 minutes. Cool the liquid and then place in a sterilised jar and lid with the drained celery piece (cooling them helps keeps the celery crisp).