Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Neil Perry: Chinese celery and onion pickle


You'll need

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

  • 01
  • Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.
  • 02
  • 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.
  • 03
  • Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve as a condiment.

Note Chinese celery is available from Asian grocers. You can substitute regular celery.


At A Glance

  • Serves 4 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Mar 2009

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Cultured butter

Neil Perry: Shredded lamb shoulder with salted chilli

recipes

Veal saltimbocca with polenta mousseline, pear and broad beans

Dietmar Sawyere: Caprioska

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.