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These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.
1 | Separate stalks of celery hearts and cut each stalk on sharp bias into 2-inch pieces.
2 | Bring rice vinegar, chiles, dill sprigs, pickling spice, and 1/4 cup water to boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat.
3 | Place celery pieces in glass jar or other glass container. Pour hot pickling liquid (including chile slices and seeds, and dill sprigs) over celery. Cool 1 hour, then cover, and refrigerate until ready to serve.
- Calories 15
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 176 mg
- Sugar Content 3 g