{"id":1133,"date":"2015-09-09T09:33:00","date_gmt":"2015-09-09T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=1133"},"modified":"2015-09-09T09:33:00","modified_gmt":"2015-09-09T09:33:00","slug":"discovered-pickled-celery-via-the-ploughmans-lunch-at-eastern-standard","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=1133","title":{"rendered":"Discovered Pickled Celery Via the Ploughman’s Lunch at Eastern Standard"},"content":{"rendered":"

Who knew that I would love pickled celery<\/a>? Isn't it wonderful when you discover a new taste that thrills you?<\/p>\n

\"IMG_3120<\/a><\/p>\n

On a recent visit to Eastern Standard,<\/a> I order the Ploughman's Lunch<\/a> to go with my Gin & Tonic. The menu description said, "decade cheddar, pickles, pate maison." When my board arrived, it also had olives, radishes, grilled bread, and some greens. It was a perfect selection for my mood that day.<\/p>\n

Then, I tasted the pickles. Cucumber, "very nice." Onion, "tasty." Celery, "who knew pickled celery was this good? Is pickled celery a new thing I had not yet discovered?"<\/p>\n

Back at my desk, I researched and found it is not new. I discovered new and old recipes for it in very old cookbooks and in some of the newest books, like Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes<\/a>\"\". This one was recommended by my friend Bob Oppenheim when I asked him about pickled celery. <\/p>\n

Bob has been having fun fermenting this season. But, I think I'm going to stick to quick pickles. I did find a good, quick pickled celery recipe over at Food52, Spicy Celery Quick Pickle Sticks<\/a>. And a simple quick pickle at Food.com.<\/a><\/p>\n

Have you pickled celery? If you join me in experimenting with this new pickle, how will you use it? <\/p>\n

What's on your Food Lover's shopping list? <\/em><\/span><\/p>\n