Japanese Quick Pickled Celery (Asazuke)
Celery finally finds its place in the spotlight with this recipe for crisp, slightly spicy Japanese Quick Pickled Celery.
Prep Time 10 minutes mins
Rest in fridge time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Japanese
- 3 stalks celery
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp dashi powder
- 1 small, spicy dried chili sliced into thin rounds
Peel and chop the celery
Use a vegetable peeler to gently peel the outer layer of the celery stalk. This step is crucial as it removes the stringiness from your final pickle.
Then chop the celery into bite-sized pieces on a bias and at a steep angle.
Mix the celery with the pickling agents
Add the celery to a ziploc bag along with the vinegar, salt, sugar, dashi powder, and sliced chili.
Once in the bag, use your hands to give the celery a good massage. Do this for about 5 minutes. The massaging process helps the liquid seep deep down into the celery.