Celery
Did you know that...
All parts of celery are edible! Yes, even the leaves. While celery is one of the most popular healthy vegetables, a lot of it is often thrown away. Become a zero food waste hero with these tips, and never hesitate to buy a whole bunch of celery.
Buy
- Celery should be firm and tightly formed, with evenly shaped stalks and fresh-looking leaves.
- Limp celery can be revived and used to make the recipe below.
Store
- Refrigerate either standing in a jar with water or in a perforated or open plastic bag in the high humidity drawer.
- Wilted celery can be revived by a 10–15-minute soak in ice water.
Cook
How to pickle anything!
Makes up to 2-3 500ml jars
Pickling is an easy way to preserve weary veg, like carrots and green beans or fruit, like apples, rhubarb and pineapple. This recipe focuses on celery but can be applied to any of those and more. After all, it can be hard to use up celery when many recipes only call for just 1 or 2 stalks. To make an Asian inspired veggie pickle, combine slices of ginger, black peppercorns, mustard seed, chilli flakes, garlic and bay leaves.
Steps
Step 1: Make your brine by combining 2 cups of apple cider or white vinegar, 1 cup of water, ½ cup of caster sugar, and 1-2 teaspoons of salt in a saucepan over low heat. Stir to dissolve the sugar and salt. Increase heat and bring to simmering point. Turn off the heat.
Step 2: Put 1.5 tablespoons mixed spiced into the bottom of each jar. You can use a combination of peppercorns, mustard seeds, fennel seeds, chilli flakes, garlic cloves, slices of ginger, bay leaves, thyme, rosemary, cloves, cinnamon stick, star anise.
Step 3: Use approximately 500g crunchy vegetables or firm fruits. Thinly slice, cut into wedges, or leave whole. Carrots can be sliced while green beans can be left whole.
Step 4: With small tongs or clean hands carefully pack the vegetables into jars.
Step 5: Pour over hot brine until the vegetables are completely covered. Remove air bubbles with a chopstick or butter knife. Wipe the rim of the jar and seal immediately.
Step 6: Allow pickles to sit and develop flavour for at least 2 weeks before eating.
Storage
- You can either store your pickle in the fridge for up to 3 months (or more!), or heat process and store in the pantry for up to 2 years.
- Any leftover brine can be stored in the fridge for up to a month.
Zero waste tip
If you use celery, pickle the youngest leaves as these will be sweeter and less bitter. Keep the leaves to ¼ of the pickle to avoid overpowering the whole thing.
Reference
Recipe inspired by Cornersmith’s HOW TO PICKLE ANYTHING!