Moruno Pickled Celery and Raisins
Helen Park
Yield 2 cups
Condiment
To balance the sweet flavors of the La Boîte Rosh Hashanah meal, the spiced, pickled celery and raisins are a great condiment.
Ingredients
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)
Directions
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.
