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lemongrass pickled celery

Lemongrass Pickled Celery

Thai inspired pickled celery which makes for a unique condiment or topping for both meats and salads.
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Prep Time: 12 minutes
Course: Sauce
Cuisine: Thai
Diet: Low Salt
Servings: 10 servings
Calories: 60kcal
Author: Marwin Brown

Ingredients

  • ½ cup celery sliced
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ cup coconut water
  • ½ cup rice vinegar
  • 1 garlic clove smashed
  • 1 stalk lemongrass cut into 2 in pieces
  • 1 bay leaf

Instructions

  • Lightly blanch the celery by bringing pan of water to a boil and dropping the celery in for about 30 seconds.
  • Remove the celery from the heat and let stand for a few seconds, then place directly into a bowl of ice water to stop the cooking process.
  • Place the celery in a jar with a lidded top.
  • Place all remaining ingredients in a medium sauce pan and bring to a simmer, stirring to dissolve the salt and sugar.
  • Remove from heat and add to the jar of celery. Allow to cool to room temperature and then refrigerate.
  • Let sit overnight for best results, but if you can't wait, try them after an hour.

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1269mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.4mg
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