Pickled celery (as per Gordon Ramsay)
- 1 bunch celery – cut into 2-3cm bits
- 1 cup of water
- 1/2 cup sugar
- 6 tablespoons white wine vinegar
- 1 teaspoon peppercorns
- 1/2 teaspoon cloves
- 1/2 teaspoon mustard seeds
- 1 teaspoon fennel seeds
-
put the celery slices into a sterilised jar
- boil the water with the sugar
- add the spices
- add the vinegar and boil for about 5-6 minutes
- pour the hot liquid over the celery
Gordon says you can eat it as soon as the liquid cools, but it’s better when it’s been resting for a few days. Keep in the fridge.
judethecook 