Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quick-Pickled Coriander Carrots and Celery
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- Level: Easy
- Total: 6 hr 40 min (includes chilling time)
- Active: 10 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 39
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
No need for boring crudite with these quick pickles. This acidic and crunchy twist on carrots and celery will liven up any holiday spread, no ranch required! They can be eaten as a quick snack and will brighten up any pasta, tuna or chicken salad.
- Level: Easy
- Total: 6 hr 40 min (includes chilling time)
- Active: 10 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 39
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
Ingredients
Directions
Special equipment:
a 1-quart jar- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar, coriander seeds, bay leaves and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the carrots and celery into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.
