Name: Neil Perry: Chinese celery and onion pickle
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 1 small white onion, thinly sliced lengthways; 50 ml white vinegar; 50 gm white sugar; 35 gm Chinese celery, cut into julienne (see note)

Neil Perry: Chinese celery and onion pickle

Australian Gourmet Traveller recipe for Chinese celery and onion pickle by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Serves 4

Prep

10M

Cook

Total

12M

Pickles awaken the palate and soothe the fire from chilli. They also taste great with beer.

Ingredients

1 small white onion, thinly sliced lengthways

50 ml white vinegar

50 gm white sugar

35 gm Chinese celery, cut into julienne (see note)

Method

Main

1.Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.

2.Meanwhile, combine vinegar and sugar in a small saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar. Cook until reduced by half (1-2 minutes), set aside to cool.

3.Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve as a condiment.