Chef's Recipes

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.

By Neil Perry & Andy Evans
  • Serves 4
  • 10 mins preparation
  • 2 mins cooking plus standing, cooling
Neil Perry: Chinese celery and onion pickle
Neil Perry: Chinese celery and onion pickle

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.

Notes

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