Genuineness Only Thrives In The Dark...
Pickled Celery Stalks
We've only gone and pickled a whole head of celery! Ok, so we know it sounds weird but, think of that glorious sharp crunch as you tuck in to a good piece or rich and creamy cheese or a thick slice of baked ham. The Gents can only take the credit for making this today thanks to the marvelous mind of Tom Kerridge and his wonderful book 'Tom's Table'.
This quick and simple pickle is even quicker than the delightful pickled carrots we whipped up earlier as you don't need to cure your veg. Start with your pickling liquor of sugar, white wine vinegar and salt and bring to a simmer with garlic, star anise, black peppercorns, fennel seeds, coriander seeds and cardamom. Whilst this simmers for a few minutes, simply peel the stringy outer layer of your celery then place in a heat-proof bowl. Pour over your liquor and add the lemon peel.
Once cool, transfer to a jar with some of your aromatics. Like the carrots this is ready in a couple of days and keeps for a couple of weeks.