Easy Crunchy And Delicious! Pickled Celery Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Pickled celery is expensive to buy. But if you pickle it yourself, you can eat all you want. Even my husband, who doesn't like celery, eats this! In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi Pickled celery is expensive to buy. But if you pickle it yourself, you can eat all you want. Even my husband, who doesn't like celery, eats this! In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi Easy Crunchy and Delicious! Pickled Celery Share its first Cooksnap! Pickled celery is expensive to buy. But if you pickle it yourself, you can eat all you want. Even my husband, who doesn't like celery, eats this! In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi Pickled celery is expensive to buy. But if you pickle it yourself, you can eat all you want. Even my husband, who doesn't like celery, eats this! In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi Ingredients 300 grams Celery 2 tsp ☆ Kombu based dashi stock (granules) 2 tsp ☆Sugar 2 tsp ☆Vinegar 1 tsp ☆Salt 1 Takanotsume 300 grams Celery 2 tsp ☆ Kombu based dashi stock (granules) 2 tsp ☆Sugar 2 tsp ☆Vinegar 1 tsp ☆Salt 1 Takanotsume Cooking Instructions 1 Remove the tough strings from the celery. Cut diagonally into bite-size pieces. 2 Put the ☆ seasonings into a plastic bag, and mix. 3 Slice open the takanotsume to remove the seeds. Cut in half, and add into the bag from Step 2. 4 Add the celery from Step 1 into the bag from Step 3, and rub until water comes out. 5 When a lot of water comes out, press out the air, and refrigerate the bag. You can start eating after 10 minutes if you are eating it as instant pickles! 1 Remove the tough strings from the celery. Cut diagonally into bite-size pieces. 1 Remove the tough strings from the celery. Cut diagonally into bite-size pieces. 2 Put the ☆ seasonings into a plastic bag, and mix. 2 Put the ☆ seasonings into a plastic bag, and mix. 3 Slice open the takanotsume to remove the seeds. Cut in half, and add into the bag from Step 2. 3 Slice open the takanotsume to remove the seeds. Cut in half, and add into the bag from Step 2. 4 Add the celery from Step 1 into the bag from Step 3, and rub until water comes out. 4 Add the celery from Step 1 into the bag from Step 3, and rub until water comes out. 5 When a lot of water comes out, press out the air, and refrigerate the bag. You can start eating after 10 minutes if you are eating it as instant pickles! 5 When a lot of water comes out, press out the air, and refrigerate the bag. You can start eating after 10 minutes if you are eating it as instant pickles! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 06, 2013 04:26 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Lightly Pickled Spicy Celery Lightly Pickled Spicy Celery See the following for lightly pickled cucumbers:. This is the celery version. I love celery! I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7 cookpad.japan Celery Pickles Celery Pickles I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce. Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin cookpad.japan Easy Celery Pickles Easy Celery Pickles My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan) Gem Snack-Time Celery with Vinegar Dressing Snack-Time Celery with Vinegar Dressing My husband hates the smell of celery, so I wanted to find a way for him to enjoy it. I created this dish so that can be enjoyed as a meal or a snack and he loved it! To keep the texture of the celery, be careful not to overcook it. If it's still too wet when you mix it with the dressing, it will dull the flavor, so be sure to dry it well after Step 3. For 2 servings. Recipe by Usagi no Cima cookpad.japan Spicy & Delicious Celery Namul Spicy & Delicious Celery Namul I made zucchini namul and it came out so delicious, so I used the same recipe for bitter gourd and celery. They're all really good. This namul is stir-fried with sesame oil. If you touch the hot green pepper with your bare hands, it may burn you. Some of you may be alright, but I strongly recommend wear gloves. Don't touch your eyes after working with the pepper. Recipe by Mekamahao cookpad.japan No Parboiling! Crunchy Pickled Lotus Root No Parboiling! Crunchy Pickled Lotus Root Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness. Parboil for 3 minutes to retain the crunchy texture. Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes. As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine cookpad.japan Lightly Pickled Spicy Celery Lightly Pickled Spicy Celery See the following for lightly pickled cucumbers:. This is the celery version. I love celery! I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7 cookpad.japan Lightly Pickled Spicy Celery Lightly Pickled Spicy Celery See the following for lightly pickled cucumbers:. This is the celery version. I love celery! I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7 cookpad.japan Celery Pickles Celery Pickles I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce. Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin cookpad.japan Celery Pickles Celery Pickles I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce. Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin cookpad.japan Easy Celery Pickles Easy Celery Pickles My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan) Gem Easy Celery Pickles Easy Celery Pickles My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan) Gem Snack-Time Celery with Vinegar Dressing Snack-Time Celery with Vinegar Dressing My husband hates the smell of celery, so I wanted to find a way for him to enjoy it. I created this dish so that can be enjoyed as a meal or a snack and he loved it! To keep the texture of the celery, be careful not to overcook it. If it's still too wet when you mix it with the dressing, it will dull the flavor, so be sure to dry it well after Step 3. For 2 servings. Recipe by Usagi no Cima cookpad.japan Snack-Time Celery with Vinegar Dressing Snack-Time Celery with Vinegar Dressing My husband hates the smell of celery, so I wanted to find a way for him to enjoy it. I created this dish so that can be enjoyed as a meal or a snack and he loved it! To keep the texture of the celery, be careful not to overcook it. If it's still too wet when you mix it with the dressing, it will dull the flavor, so be sure to dry it well after Step 3. For 2 servings. Recipe by Usagi no Cima cookpad.japan Spicy & Delicious Celery Namul Spicy & Delicious Celery Namul I made zucchini namul and it came out so delicious, so I used the same recipe for bitter gourd and celery. They're all really good. This namul is stir-fried with sesame oil. If you touch the hot green pepper with your bare hands, it may burn you. Some of you may be alright, but I strongly recommend wear gloves. Don't touch your eyes after working with the pepper. Recipe by Mekamahao cookpad.japan Spicy & Delicious Celery Namul Spicy & Delicious Celery Namul I made zucchini namul and it came out so delicious, so I used the same recipe for bitter gourd and celery. They're all really good. This namul is stir-fried with sesame oil. If you touch the hot green pepper with your bare hands, it may burn you. Some of you may be alright, but I strongly recommend wear gloves. Don't touch your eyes after working with the pepper. Recipe by Mekamahao cookpad.japan No Parboiling! Crunchy Pickled Lotus Root No Parboiling! Crunchy Pickled Lotus Root Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness. Parboil for 3 minutes to retain the crunchy texture. Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes. As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine cookpad.japan No Parboiling! Crunchy Pickled Lotus Root No Parboiling! Crunchy Pickled Lotus Root Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness. Parboil for 3 minutes to retain the crunchy texture. Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes. 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