Sunday, December 21, 2014

Pickled Celery Root


Celery Root (Celeriac) 
Distilled White Vinegar
1 Tsp.Peppercorns
1 Tbls.. Salt
1/2 Tbls. Sugar

Julienne a knob of celery root. Place in quart size canning jar. Fill with 2/3 distilled white vinegar and 1/3 water. Add remaining ingredients. Refrigerate. Can be used within a few hours and will keep in the refrigerator for a few weeks.

Adds great taste to juicing. Try it with a beet, apple, ginger juice
Add to sandwiches
Makes a great accompaniment to smoked fish or appetizer plates
Eat as a side on its own
Make a celeriac remoulade 

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