Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and sliced
- 2 cups chopped celery
- 1/2 cup sliced red onion
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Mason jar or other airtight container
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sliced eggs, chopped celery, and sliced red onion.
2. In a separate bowl, whisk together the apple cider vinegar, water, sugar, salt, black pepper, and red pepper flakes until the sugar and salt are fully dissolved.
3. Pour the vinegar mixture over the egg and celery mixture and toss to coat.
4. Transfer the salad to a mason jar or other airtight container and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 140
- Total fat: 8g
- Cholesterol: 280mg
- Sodium: 640mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 10g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Green onions can be used instead of red onions.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped fresh herbs such as parsley or dill for extra flavor.
- Add diced bell peppers or carrots for extra crunch.
- Use pickled red onions instead of raw red onions for a stronger flavor.
Tips and Tricks:
- Use a sharp knife to slice the eggs to prevent them from crumbling.
- Make sure the eggs are fully cooled before slicing to prevent them from breaking apart.
- Use a mason jar or other airtight container to prevent the salad from absorbing other flavors in the fridge.
Storage Instructions:
- Store the pickled egg and celery salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is meant to be served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a clear glass bowl or jar to show off the colorful ingredients.
- Garnish with fresh herbs or sliced radishes for extra color.
Garnishes:
- Fresh herbs such as parsley or dill
- Sliced radishes
Pairings:
- Serve with grilled chicken or fish for a light and healthy meal.
- Pair with crusty bread for a more filling meal.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A simple green salad with a vinaigrette dressing
Troubleshooting Advice:
- If the salad is too tart, add a little more sugar to balance the flavors.
- If the salad is too salty, dilute the dressing with a little more water.
Food Safety Advice:
- Make sure to fully cook the eggs before slicing and pickling to prevent any risk of foodborne illness.
- Store the salad in an airtight container in the refrigerator to prevent any contamination.
Food History:
- Pickling has been used as a method of food preservation for thousands of years, dating back to ancient civilizations such as the Mesopotamians and Egyptians.
Flavor Profiles:
- This salad has a tangy and slightly sweet flavor from the pickling liquid, balanced by the crunch of the celery and the creaminess of the eggs.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A