Whether or not the calendar agrees, spring has sprung and I’m in the mood to pickle spring things. Furthermore, I’ve been Irish-American by marriage for 5.5 years now, and this pickle is a lovely, light shade of spring green. Perhaps it’s not the shade of a St. Patrick’s Day parade, but I still consider it a respectful nod to St. Patrick’s Day.
Celery may be a surprising vegetable to ferment (or maybe not, you tell me). It ferments very nicely, especially when done with another vegetable in the mix, and the flavors are super fun. It generally remains quite crispy, unless the stalk are very thin (garden- or farm stand-style) or very old and reedy. Although I’m a fan of fermenting vegetables that are a touch past their prime, I don’t recommend fermenting those older celery stalks. The aforementioned reediness gets in the way of my enjoyment, and they don’t tend to crisp up as well as some back of the crisper vegetables do (see photos of the radish I used for this ferment).
Click here for this recipe: http://phickle.com/celery-radish-pickles/
