Pickled Celery and Raisins
To balance the sweet flavors of the La Boîte Rosh Hashanah meal, the spiced pickled celery and raisins are a great condiment.
Yield 2 cups
To balance the sweet flavors of the La Boîte Rosh Hashanah meal, the spiced, pickled celery and raisins are a great condiment.
½ cup sugar (100g)
¼ cup water (60g)
½ cup onion, small dice (80g)
½ cup cider vinegar(124g)
1 Tbsp Moruno
1 tsp fine sea salt
1 ½ cup celery, sliced 3/8” (130g)
2 Tbsp golden raisin (30g)
In a small heavy-bottom pot bring the sugar and water to boil. Continue cooking until the sugar reaches an amber caramel color.
Add in the onion, cider vinegar, Moruno, and salt and stir well to combine.
Bring the mixture to a boil again, remove from heat, and pour over the celery and raisins in a bowl and stir well to combine.
When cooled to room temperature, lay some plastic wrap down to the surface of the pickles to help keep the celery and raisins submerged.
Refrigerate overnight and serve chilled.
The pickles should be made at least a day in advance and up to 1 month.
Variations and Ideas
In place of Moruno, Escabeche would also be a great option.
Toss the pickled celery and raisins through a hearty green kale and arugula salad for a sweet and peppery combination.
Serve alongside fried dishes or with a couscous dish.
For the full Rosh Hashanah celebration, complete the meal with:
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