How to pickle celery leaves How to pickle celery leaves

Celery is often eaten, and when eating, most people will remove its leaves and only eat its leaf stems. In fact, celery leaves can also be eaten, and they can supplement the human body with a variety of nutrients, lower blood pressure and moisten the intestines. When eating celery, collect the celery leaves and pickle them, which can be made into small pickles to go with rice. So how should celery leaves be pickled? I will write down its pickling method in a while, and friends who are interested can try pickling some at home.

How to pickle celery leaves How to pickle celery leaves

Ingredients for pickled celery leaves

When pickling celery leaves at home, you need to prepare one kilogram of celery leaves, a handful of coriander, and appropriate amounts of light soy sauce, table salt, and MSG.

How to make pickled celery leaves

1. Remove the celery leaves from the celery, wash them with clean water, and then blanch them in boiling water. After blanching, take them out and cool them in cold water. After cooling, take them out and squeeze out the water with your hands.

2. Wash the coriander with clean water, remove its roots and set aside, then cut the coriander into small pieces for later use. Put the blanched celery leaves and coriander pieces together and mix well.

3. Add salt, light soy sauce and MSG, mix well, then place the removed coriander roots on top of the leaves and refrigerate to marinate. It will be ready after one day. When you want to eat it, take it out and put it in a small bowl, add sesame oil to enhance the flavor and it is ready to eat.

4. When pickling celery leaves, place the coriander roots on top. This will reduce the original bitterness of the celery leaves and make the pickled celery leaves have a light coriander flavor, making them more tempting to eat.