Windy City Celery Salt – Pickles and Bloodys
Posted January 27th, 2012 by Jessica
Filed under: bloody mary, Murray River, Windy City Celery
At my favorite neighborhood Mexican place, Taco Veloz, there are big containers of pickled cauliflower, carrots, jalapeños and whole heads of garlic on every table. I could eat just that and be happy! I wanted to recreate this wonderful snack at home. It was my first attempt at pickling and hopefully will be the first of many batches! For the brine I combined a few garlic cloves, ½ cup sugar, 2 cups cider vinegar, 1 cup water, a dash of cumin and red pepper flakes, and 2 Tbs of Windy City Celery Salt in a pot and brought it all to a boil. I poured the hot brine over a couple jars filled with cauliflower, carrots, radishes for color, and jalapeños, let them cool, then covered the jars and placed them in the fridge. They are supposed to sit for at least two days and should be eaten before two weeks. If you process the jars using the proper technique for canning they will be preserved, but the ones I made are just quick pickles. A few days later the veggies were crisp, sweet, salty, sour and delicious!
I used Windy City Celery Salt for the pickles because the blend of ingredients complimented the flavors so perfectly. It is made of Murray River salt, kosher flake salt, celery seed, organic mustard seed, organic jalapeno, organic garlic and organic shallot. It is awesome on the rim of a bloody mary and I happened to have some tomato juice on hand so whipped one up while making the pickles. I love bloody marys because they turn out different every time. And I can’t recommend a real recipe, because everyone has different tastes. I do have to suggest that Sriracha makes everything better and a bloody is no exception. For a killer bloody mary combine ice and vodka with tomato juice, a dash of Windy City Celery Salt and any or ALL of the following: Sriracha, hot sauce, Worcestershire sauce, pickle juice, fresh ground pepper, and lemon juice. Garnish with a Windy City Celery Salt Rim, celery stalks, pickles, and a skewer of cheese cubes, olives and salami.