Prep 10 mins
Cook 0 mins
Doug Flicker, from Piccolo, Minneapolis says he uses this in his restaurant. Posted in Bon Appetit magazine.
- 1 1⁄2 cups celery, chopped (original recipe called for Swiss chard stems)
- 1 cup distilled white vinegar
- 2 cups sugar
- 1⁄2 onion, thinly sliced
- 3 tablespoons sriracha sauce
- 1⁄2 teaspoon celery seed
- Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.