Partly-pickled paprika-spiced celery and red onion

14 Dec

This light little half-pickle was the result of a specific request for celery from a dinner guest. Man Woman doesn’t do celery, usually, unless it’s sticking out of a bloody Mary. So we had to get creative. This is half-salad, half-pickle, really, and makes a nice little side dish to heavier foods – perfect, in fact, as a Christmas side if you live in warmer climes or, indeed, if you need a break from the Stilton and potatoes in cooler ones.


The almost pickle

  • 2.5 – 3 sticks of celery, very thinly sliced (no more than 2mm)
  • 1/2 medium red onion very thinly sliced
  • 2 garlic cloves (thinly sliced to fit in)
  • 2 TBSP aged sherry vinegar
  • 1/4 tsp smoked paprika
  • 1/4 tsp hot sweet paprika
  • 1 TBSP lemon juice
  • pinch of salt
  • cracked pepper

Mix all ingredients. Feel free to eat immediately or let steep in fridge for a few hours. When adding paprika, put half the amount you imagine it needs at first and then adjust – paprika can have a tipping point which could spell ruin for this dish.

Makes a nice accompaniment to rich, Spanish type dishes like Romesco-baked eggplant.

Estimated cost: 70p


One Response to “Partly-pickled paprika-spiced celery and red onion”

  1. Tes December 14, 2010 at 2:47 pm #

    This sounds really simple to make. I love quick pickling like this. Thanks for sharing 🙂

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