Pickled Celeriac
Amrita Ma Devi
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Pickled Celeriac
After making lemon pickles, I was impressed by how easy it is to preserve veggies and YUM how tasty homemade pickles are. This recipe was inspired by the book ‘A Slice of Organic Life’ by Sheherazade Goldsmith. I find it has a very earthy-watery and igniting rasa which is gently sour. This flavour is great for digestion, balancing for Vata types and Kapha dosha. In an Ayurvedic diet, you are advised to eat just a small amount of sour tastes and an even smaller amount if you have a Pitta imbalance.
If you like making pickles to go and take a look at our lemon pickle which is made by Lacto fermentation. This recipe is different because we use vinegar it may be too harsh for a gentle stomach. Read more about the pickles and the six tastes on my blog post.
COURSE
Appetizer
SERVINGS
5 Cups
INGREDIENTS
INGREDIENTS
- 1 Celeriac root
Pickling liquid
- 1 tsp Celery seeds
- 1 tbsp Peppercorns
- 1 cups or 230 ml White wine vinegar
- 2 cups 470 ml of Water
- 1 tbsp Himalayan Salt
- 1 cup of Sugar
- 1 cup/ 230 ml Extra Virgin Olive oil
INSTRUCTIONS
INSTRUCTIONS
1. Peel and cut the celeriac into slices 1 cm thick and then into chip slices.
2. After cleaning your jar, sterilize it by placing it in the oven at 225f or 160-180ºC for about 15 minutes.
3. Add the celeriac to the jar.
4. Place the pickling fluid in a pan and boil on a medium flame the white wine vinegar, salt, sugar and spices. 5. Once the sugar and salt are dissolved in the vinegar pour the pickling fluid on the celeriac.
6. Seal the lid and keep in a cool place, out of direct sunlight. All the celeriac should be submerged with the pickling liquid, the lid is shut & it should be preserved by the flavours, taste it to see if this has the right taste. 7. You can leave them in the jar in the fridge.
8. The last step is to blend the celeriac into smaller pieces in a food processor. Then cover with Olive oil and store in a sterilized jar for up to 2 years.
NOTES
NOTES
Best serve alongside plov.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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