How to make pickled celery
Products
Fresh celery (stems) - 400 grams
Onions - 2 pieces
Fresh garlic - 2 cloves
Hot pepper, pod - 1 piece
Water - 400 milliliters
Table vinegar 9% - 100 milliliters
Salt - 1 tablespoon
Sugar - 2 tablespoons
Bay leaf - 1 piece per container
Spices: allspice, cloves, coriander - to taste
How to pickle celery
1. Rinse celery stalks, separate from leaves. Cut the celery into medium pieces.
2. Put celery leaves on the bottom of the prepared pickling container. Put chopped fresh garlic, seasonings, bay leaf on top of the leaves.
3. Wash, peel, and chop two heads of onions. Wash hot peppers, remove seeds, streaks, cut into small longitudinal strips.
4. Arrange the prepared and chopped celery stalks in pickling containers, evenly add chopped onions and hot peppers to them.
5. Boil 400 milliliters of water, pour boiling water over the containers. Steam vegetables for 2.5 minutes.
6. Pour the resulting infusion into a saucepan, put on medium heat. After boiling the infusion, add salt and sugar to the water, boil for another 1.5 minutes. After the salt and sugar are completely dissolved, pour 100 milliliters of vinegar into the marinade and remove the pan from heat.
7. Pour marinade into a container with vegetables prepared for pickling. The liquid should completely cover the vegetables.
8. Cover the jars, cool the marinade-drenched celery to room temperature.
9. Close the cooled jars with tight lids, place in the refrigerator for 1-3 days for pickling.
10. Pickled celery is ready to eat.
How to marinate celery in oil
ProductsFresh celery (stems) - 520 grams
Table vinegar 9% - 200 milliliters
Water - 500 milliliters
Vegetable oil - 50-100 milliliters
Fresh garlic - 1 clove
Olives - 20-30 pieces without pits
Salt - 1 tablespoon
Bay leaf - 2 pieces
Cloves - 3 pieces
Black peppercorns - 6 pieces
How to marinate celery in oil
1. Wash fresh celery stalks, remove leaves. Cut the celery into small pieces.
2. Chop fresh garlic: chop finely with a knife or a garlic press.
3. Prepare the marinade: pour table vinegar, chopped garlic clove, 1 tablespoon of salt, all seasonings into the water. Mix the marinade thoroughly.
4. Pour the marinade into a cooking pot. Dip the prepared celery stalks into the marinade.
5. Place the marinated celery pot over low heat. After boiling the contents of the pan, cook the celery for 5 minutes.
6. Remove the pot with boiled celery from the heat, leave it indoors until it cools completely.
7. After the celery has cooled to room temperature, remove it from the marinade. Arrange the celery in a pickling container. When marinating celery, you can put olives on the bottom of the container, this will give the finished dish a richer taste.
8. Heat vegetable oil to 40-50 degrees. Fill the containers with celery and olives with warm oil. The oil should completely cover the vegetables.
9. Tightly close the container with celery with a lid, refrigerate for 1-2 days for pickling.
10. Celery marinated in oil is ready to eat.
Fusofacts
- The calorie content of pickled celery is 27 kcal / 100 grams.- Pickled celery is edible immediately after 3 days of pickling. In addition, celery is pickled for future use. A feature of canning pickled celery for long-term storage is the pre-sterilization of the jars, as well as tightly screwed lids.
- Store pickled celery at 4-6 degrees, it will be good for 2 years.
- The total cost of products for making pickled celery according to our recipe will be 200 rubles. (Moscow average for June 2020).
- For beauty, celery can be cut obliquely, so the workpiece will be more aesthetically pleasing.
- To slightly acidify the preparation, you can add a little lemon juice.
- When preparing celery, you can add spices: black and red peppers, capsicum, cilantro.
- Serving pickled celery is recommended as an appetizer, as well as as a side dish for meat dishes. Garnish the celery with sesame seeds when serving.