Sour Celery and Red Pepper

I don’t want to offend anyone with old-fashioned words, but I think of this as a relish tray–ready, 1960s-housewife-style “Oriental Pickle.” It could just be that copious amounts of celery conjure those images for me: the vegetable has been type-cast with tuna salad and blue cheese dip for far too long—I think it is a sadly unsung vegetable hero, particularly when peeled. But I promise you that all the tangy, sweet, salty, savory flavors of Chinese food are here, with a refreshing crunch. Eat this daintily, with chopsticks from tiny dishes, and you’ll be instantly transported to vintage Mad Men–era Chinatown bliss.

Makes 3 cups

TIME: 45 MINUTES

1 pound celery, trimmed, leaves removed (about 9 stalks)

1 or 2 red bell peppers (8 ounces)

2 teaspoons peanut oil Pinch of kosher salt

4 teaspoons sugar

½ cup soy sauce

½ cup distilled white vinegar

⅓ cup cool tap water

1 teaspoon black sesame oil

Use a vegetable peeler to remove the tough strings from the celeryand slice it at an angle, ¾ inch thick. Transfer to a medium mixing bowl. Wash and dry the bell pepper, core it, and slice it into long, thin strips. In a frying pan set over medium-high heat, add the oil, bell pepper, and salt and sauté until the bell pepper softens and blackens in spots, 7 or 8 minutes. Combine the bell pepper with the celery in the bowl, along with the sugar, soy sauce, vinegar, water, and sesame oil. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day.

To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine to cover. Do not be concerned if there doesn’t seem to be enough brine at first; in a day’s time, the liquid level will rise significantly. Cover with a lid and refrigerate; this pickle will keep at least a month.

hancheng

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