How to Make the Refreshing Vietnamese Pickled Water Celery (Rau Can Muoi)
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Prepare the Water Celery Rinse 300 grams of fresh water celery under running water to remove dirt. Cut the stems into pieces about 5 cm long. Check for any tough outer fibers and peel them off if needed. Soak the pieces in a bowl of clean water with a pinch of salt for about 5 minutes. Drain and set aside.
  2. Create the Brine In a small pot, pour 1 liter of water. Add 1 tablespoon salt and 2 tablespoons sugar. Stir to dissolve. Bring the mixture to a gentle boil, then reduce the heat. Add 100 milliliters of vinegar (white or rice vinegar). Stir again for a few seconds, then turn off the heat. Let the brine cool to room temperature.
  3. Pack the Jar Place the drained water celery into the clean jar. Add 2 cloves of thinly sliced garlic and 1 sliced chili pepper (optional for spice). Pour the cooled brine over the vegetables until they are fully submerged. Make sure there are no air pockets. Seal the jar tightly.
  4. Store and Serve Once your pickles reach the desired tanginess, store the jar in the fridge. They should stay crisp and tasty for up to a week. Serve your pickled water celery with rice, grilled meats, or fried dishes.
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