Celery stalk pickle is a low-calorie Turkish pickle made by packing chopped celery stalks into a jar with a cold brine of vinegar, water and salt, then letting it sit for a few weeks — no boiling required at all. Chopping the stalks thinly lets the brine penetrate evenly and helps the pickle sour faster. Because its calorie load is so low, it's also a good option for anyone looking for a crunchy snack while dieting.
Cut the celery stalks into thin strips and pack them into a clean jar together with the garlic.
Boil the water, vinegar and rock salt for 15 minutes, then let it cool completely.
Pour the cooled brine into the jar until it fully covers the celery stalks, then seal the lid tightly.
Let the jar sit in a cool, dark place for 3 weeks to let it sour.
If you pour the brine into the jar while it's still hot, the celery stalks soften and lose their crunch — be sure to let the brine cool before adding it.
Adding a few slices of fresh lemon to the jar gives the pickle a light, fresh aroma.
Admin DadaGastro · verified in test kitchenSarımsak yerine birkaç dilim taze limon ekledim, turşuya editör notundaki gibi gerçekten ferah bir aroma kattı ama ekşimesi normalden yaklaşık 1 hafta daha uzun sürdü.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.