The "Tricks," a.k.a.
It tasted like extra-strength celery, amped-up celery, celery times a thousand.Each perfectly diced square was crunchy and burst with fresh, green flavors, slightly herbal with just a hint of bitterness.
I felt like I was eating celery for the first time.Or at least, this celery was nothing like the sad stalks I keep in the refrigerator to use while making soup or stock.. You Should Quick-Pickle Your Vegetables.I found out later that Kristen York, the chef de cuisine at Seaworthy, had fermented the celery in a salt-cure.
She mixes a 10% salt solution, meaning she uses one part kosher salt to 10 parts water.She lets the salt dissolve, then stores celery in the mixture, keeping it refrigerated.. "I wouldn’t store it more than a week or two, but technically they could probably last longer,” York says.
“I prefer the 'snap' though [of quick-pickled celery].".
That lobster roll reminded me of the big rewards that come from the short work to make quick-pickled vegetables, and when I began to research the technique further, I found even more justification to try quick-pickling with celery.She gave me the name of someone else, a man named Mike Booth, who was growing Carolina Gold rice.
His job was something completely different, like an electrical engineer, it was really like a side gig, and I bought rice from him..But Catherine said, "Well, we do have some other things.
"At the time, they had grits and cornmeal, which I started buying from them.After a couple of years, something happened with Mike's crop and he kind of got out of the side gig.