Sliced celery is simply marinated in salty water with a touch of citrus and chilli. Excellent side dish.This is a great way of using up left over celery.
Serves: 4 -5 as a side
stalks of celery
of boiled water
salt (Note 1)
, julienned (Note 2)
Add the salt to the boiled water and mix well to dissolve. Allow to cool down to room temperature.
Slice celery into 5mm (3/8") slices diagonally.
Put the salty water into a zip lock plastic bag. Add celery, lemon rind and chilli. Shake the bag so that the salty water coats every celery piece.
Seal the zip lock bag, removing as much air from the bag as possible. Leave it in the fridge for at least half a day to pickle.
To serve, drain salty water and place in a small plate or a bowl.
1. The amount of salt varies depending on how salty you want the pickles to be. This is 5% salinity which is slightly saltier than sea water. You can adjust the saltiness to your liking.
2. It would be ideal to use yuzu citrus instead, if you can get it. I can’t find fresh yuzu in Australia so I used lemon. You could substitute lemon with lime too.