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8–10
Medium
By Karen Dudley
Published 2018
In this salad, celery and its leaves are centre stage! It is such a good value salad; so green, crunchy and grounding. I encourage you to make double the amount of pickled mustard seeds. They keep well in a jar in the fridge and are good on a host of salads, vegetables and even sandwiches. They also make a great hostess gift!
Begin with the mustard seeds. Place them in a small bowl. Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve the sugar and the salt. Divide the mustard seeds between 2 or more small sterilised jars. Pour the hot brine over the mustard seeds in the jars. Close immediately to seal. Allow to cool completely. (These pickled mustard seeds ar