Pickled celeriac, also known as celery root, might just be your new favorite way to enjoy this often overlooked vegetable. This crunchy, tangy, and slightly peppery pickle is a welcome addition to salads, sandwiches, charcuterie boards, or simply enjoyed on its own as a snack. Intrigued? Let’s dive into the world of pickled celeriac and discover how easy it is to make at home!
Gather Your Ingredients and Tools
Ingredients:
- 1 medium celeriac (celery root), about 1 pound
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon celery seeds (optional, for an extra celery kick)
- 1 bay leaf
Ingredient Notes:
- Celeriac: Choose a firm celeriac without any soft spots. You can adjust the quantity based on your preference, but this recipe is designed for one medium-sized root.
- Vinegar: Apple cider vinegar adds a lovely sweetness, but you can experiment with white wine vinegar or even rice vinegar for a milder flavor.
- Spices: Feel free to customize the spices to your liking! Dill seeds, coriander seeds, or a pinch of red pepper flakes would be delicious additions.
Tools:
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Saucepan
- Jar (16 oz or larger) with lid
Step-by-Step Pickling Guide
1. Prepare the Celeriac:
- Wash and peel the celeriac thoroughly, removing any tough outer layers.
- Cut the celeriac into thin slices, about 1/4-inch thick. You can also cut them into matchsticks if you prefer.
2. Make the Brine:
- In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, celery seeds (if using), and bay leaf.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
3. Pack the Jars:
- Pack the celeriac slices tightly into your sterilized jar, leaving about an inch of space at the top.
- Pour the hot brine over the celeriac, ensuring that the vegetables are fully submerged.
4. Seal and Store:
- Wipe the rim of the jar with a clean towel to remove any spills.
- Seal the jar tightly with the lid.
- Allow the pickled celeriac to cool to room temperature before transferring it to the refrigerator.
Tips for Pickling Success:
- For a crispier pickle, add a grape leaf or a small piece of horseradish root to the jar. These natural ingredients help preserve the texture of the celeriac.
- Taste the brine before pouring it over the vegetables and adjust the sweetness or saltiness to your liking.
- While pickled celeriac is delicious after just 24 hours, its flavor deepens over time. For best results, allow it to pickle for at least 3 days before enjoying.
Serving and Enjoying:
Pickled celeriac is incredibly versatile!
- Add a crunchy, tangy element to your salads.
- Use it as a topping for sandwiches and burgers.
- Create a stunning and flavorful charcuterie board.
- Enjoy it straight from the jar as a delicious snack.
Pickled Celeriac in a Jar
FAQs:
Q: How long does pickled celeriac last in the refrigerator?
A: Pickled celeriac can be stored in the refrigerator for up to 2 months.
Q: Can I reuse the brine?
A: While you can reuse the brine once more for pickling, the flavor will be less intense.
Slicing Celeriac
Pickled Celeriac: A Flavorful Transformation
As “Chef Emily,” a seasoned chef specializing in fermentation and pickling, I encourage you to try making your own pickled celeriac. It’s a simple way to elevate a humble vegetable into a flavorful, tangy treat. Share your culinary creations and tag #FamilyCuisinePickles for a chance to be featured!
