Pickled Celery In Oil. Step-by-step Recipe With Photo

Fresh and original appetizer - marinated celery in oil. Slices of vegetables are sweet-sour-salty, which is typical of Asian cuisine, based on which this delicious salad is prepared. Stem celery does not belong to the category of vegetables that are harvested for future use, but for salads with a short shelf life, it is suitable and even very tasty.

The way food is canned is called confit, which is a technique in French cuisine where vegetables are preserved in high amounts of fat or oil. The aromatic oil, by the way, can then be used to dress salads. Initially, this method was used to preserve canned meat, but then it spread to other products.

You can store the celery pickled according to this recipe in the refrigerator for 3 to 10 days.

Cooking time: 30 minutes
Quantity: 600 g

Ingredients for pickled celery in oil

7-8 thick celery stalks;
150 g asparagus green beans;
2-3 pods of hot chili;
4 cloves of garlic;
1 centimeter of ginger root;
150 ml extra virgin olive oil;
40 ml of rice vinegar;
15 g granulated sugar;
7 g of coarse salt;
3 carnations;
5-6 peas of allspice;
1/3 nutmeg.

Method of cooking pickled celery in oil

We carefully select the celery stalks. Some of them show hard veins, such parts can be left for soup, but tender and green stems are better suited.

Cut the stems across into centimeter pieces.

Cut off both edges of the green bean, pulling out the tough vein. We cut the beans into bars about 2-3 centimeters long.

Blanch the beans and chopped celery in boiling water for 3 minutes, put them on a sieve, let the water drain.

Making a dressing for vegetables

We clean small chili peppers from seeds and membranes, cut into rings. If you like hot snacks, then several peppers can be pickled whole.

Peel the ginger root, cut into thin strips. The amount of ginger is individual, I love, for example, that there is a lot of it, but as they say, the taste and color.

Cut the garlic cloves into thin slices.

We heat the olive oil in a deep saucepan to 70 degrees Celsius, if you do not have a thermometer, you will have to act on the eye, because the first cold pressed oil cannot be overheated.

Add chili rings and a whole pepper, garlic, ginger, cloves, allspice, three nutmeg to the stewpan, pour rice vinegar.

Mix the blanched vegetables with salt and granulated sugar, leave for a few minutes so that the sugar and salt are absorbed, add the dressing with seasonings and spices.

Mix vegetables and dressing, leave to brew

We put the pickled vegetables in clean sterilized jars, after cooling we put them in the refrigerator compartment. In a day, the appetizer is ready, it can be served at the table. Pickled vegetables are stored for no more than 10 days in the refrigerator, to be honest, it may be longer, but most often they run out long before the established shelf life.