Fresh and original appetizer - pickled celery in oil. Slices of vegetables are sweet-sour-salted, which is typical of Asian cuisine, which is based on this delicious salad. Steamed 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 foods are conserved is called confit - this is the reception of French cuisine, which consists in the fact that vegetables are stored in a large amount of fat or oil. By the way, fragrant oil, by the way, can then be used for salad dressing. Initially, this method preserved canned meat, but then it spread to other products.
You can store celery marinated with this recipe in the refrigerator for 3 to 10 days.
- Cooking time: 30 minutes
- Amount: 600 g
Ingredients for making pickled celery in oil
- 7-8 thick celery stalks;
- 150 g asparagus green beans;
- 2-3 hot chili peppers;
- 4 cloves of garlic;
- 1 centimeter of ginger root;
- 150 ml of extra virgin olive oil;
- 40 ml of rice vinegar;
- 15 grams of granulated sugar;
- 7 g of coarse salt;
- 3 cloves;
- 5-6 allspice of allspice;
- 1/3 of nutmeg.
Method of cooking marinated celery in oil
Celery stalks are carefully selected. Some of them have tough veins, such parts can be left for soup, but tender and green stems will fit better.
Cut stems across centimeter slices.
We cut both edges of green string beans, take out a hard vein. We cut the beans into bars with a length of about 2-3 centimeters.
We blanch the beans and chopped celery in boiling water for 3 minutes, discard the sieve, let it drain.
Making a dressing for vegetables.
We clean small chili peppers from seeds and membranes, cut them into rings. If you like hot snacks, you can marinate a few peppers whole.
Peel ginger root, cut into thin strips. The amount of ginger is individual, I like, for example, to have a lot of it, but as they say, the taste and color. Cut slices of garlic into thin slices.
Olive oil is heated 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 oil of the first cold press cannot be overheated.
Add chili rings and a whole pepper, garlic, ginger, cloves, allspice, three nutmeg, pour rice vinegar into a saucepan.
Mix the blanched vegetables with salt and granulated sugar, leave for a few minutes to soak up the sugar and salt, add the dressing with seasonings and spices.
Put the pickled vegetables in clean sterilized jars, after cooling down, remove them in the refrigerator compartment. A day later, the appetizer is ready, it can be served at the table. Marinated vegetables are stored for no more than 10 days in the refrigerator, to be honest, it may be longer, but more often they end long before the prescribed shelf life.
This snack is usually served cold, and sprinkled with sesame or pine nuts roasted until golden in color before serving.