Ingredients
500g celeriac
325ml vinegar (white wine, rice, or apple cider vinegar)
325ml water
2 tablespoons sugar
1/2 tablespoon salt
Juice of 1 lemon
Optional: bay leaf, thyme, sliced garlic clove, black peppercorns
Quick Pickled Celeriac
by Saoirse at LocavoreDirections
Wash and peel the celeriac, then cut it into matchsticks with a food processor or a sharp knife.
Add to a large pot, with all other ingredients. Make sure the salt and sugar dissolve. Bring to a simmer, then transfer to a lidded container. Refrigerated, the celeriac will keep for up to two weeks!
Ethical fresh and tasty food. An asset to the community. We love the Mossgiel milk and Freedom Bakery bread.
— Ethal Craig
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