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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Doug Flicker, from Piccolo, Minneapolis says he uses this in his restaurant. Ingredients:
1 1/2 cups celery, chopped (original recipe called for swiss chard stems) |
1 cup distilled white vinegar |
2 cups sugar |
1/2 onion, thinly sliced |
3 tablespoons sriracha sauce |
1/2 teaspoon celery seed |
Directions:
1. Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.
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