How to make celery delicious
Recently, pickled vegetables have become a hot topic, especially home-cooked side dishes such as pickled celery, which have attracted much attention due to their crisp taste and health properties. The following is a pickled celery method compiled based on the hot spots on the Internet in the past 10 days. It includes detailed steps, data comparisons and precautions to help you easily make delicious pickled celery.
1. Top 3 popular pickling methods on the Internet
| Ranking | method name | core material | heat index |
|---|---|---|---|
| 1 | Pickled Celery with Kuaishou Sauce | Light soy sauce, spicy millet | 85,000 |
| 2 | Lao Tan Hot and Sour Pickling Method | Pickled pepper water, rock sugar | 62,000 |
| 3 | Korean spicy sauce pickling method | Korean chili sauce, fish sauce | 48,000 |
2. Classic pickling recipe (take 500g celery as an example)
| Material | Dosage | function |
|---|---|---|
| celery | 500g | Main ingredients |
| salt | 15g | Dehydration and sterilization |
| white sugar | 20g | Balance the taste |
| rice vinegar | 50ml | Acidification and preservative |
| garlic slices | 20g | Add flavor |
| red pepper | 2 | Color and flavor |
3. Detailed pickling steps
1.Preprocessing celery: Cut off the roots, tear off the old tendons, and cut into sections of 5cm in length. The thick stems can be cut into thin strips vertically.
2.Finalization: Blanch the celery in boiling water for 10 seconds and then immediately pour it into ice water. This is a key step to keep it crispy.
3.Dehydration and dryness control: Absorb the water with kitchen paper, or drain in a hollow container for 2 hours.
4.Prepare marinade: Mix the seasoning according to the above recipe. You can add 1 star anise to enhance the flavor.
5.Pickle in jar: Place celery and marinade alternately into a sterilized container, refrigerate and marinate for at least 24 hours.
4. Comparison of key data measured by netizens
| Marinate time | Taste score | Nitrite content |
|---|---|---|
| 12 hours | ★★★ | 3.2mg/kg |
| 24 hours | ★★★★☆ | 1.8mg/kg |
| 48 hours | ★★★★★ | 0.9mg/kg |
5. Professional tips
1.Key points in material selection: Give priority to fresh celery with straight stems and green leaves. Celery is more suitable for pickling.
2.Safety precautions: The nitrite content is lowest on the 3rd to 7th day after pickling. It is recommended to eat it at this time.
3.Innovative ways to eat: You can add 5g sesame seeds or 10ml peppercorn oil to enhance the flavor. The recent Douyin "Pickled Celery Mixed with Konjac" challenge has been viewed 12 million times.
4.Save method: Using vacuum sealed jars can extend the shelf life to 2 months. It is recommended to open the lid of glass containers and deflate them every week.
According to actual measurements by food blogger @PICKLEKING, pickled celery made according to this method can maintain the best taste within 7 days under refrigerated conditions. The acidity will gradually increase over time. The eating time can be adjusted according to personal taste.
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