{"id":24143,"date":"2018-09-12T17:39:46","date_gmt":"2018-09-13T00:39:46","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=24143"},"modified":"2018-11-24T17:41:20","modified_gmt":"2018-11-25T00:41:20","slug":"sour-celery-and-bell-pepper-asian-pickles","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=24143","title":{"rendered":"Sour Celery and Bell Pepper Asian Pickles"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-24144 aligncenter\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles-739x1024.jpg\" alt=\"\" width=\"739\" height=\"1024\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles-739x1024.jpg 739w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles-217x300.jpg 217w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles-768x1064.jpg 768w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Sour-Celery-and-Bell-Pepper-Asian-Pickles.jpg 800w\" sizes=\"auto, (max-width: 739px) 100vw, 739px\" \/><\/a><\/p>\n<p>Sour Celery and Bell Pepper Asian Pickles<\/p>\n<p>&nbsp;<\/p>\n<p>1 pound celery, trimmed, leaves removed<\/p>\n<p>2 tsp. peanut oil<\/p>\n<p>8 ounces red bell peppers, cut into long, thin strips<\/p>\n<p>Pinch of kosher salt<\/p>\n<p>4 tsp. sugar<\/p>\n<p>1\u00e2\u0081\u201e2 C. Japanese soy sauce<\/p>\n<p>1\u00e2\u0081\u201e2 C. distilled white vinegar<\/p>\n<p>1\u00e2\u0081\u201e3 C. cool water<\/p>\n<p>1 tsp. black sesame oil<\/p>\n<p>&nbsp;<\/p>\n<p>Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, \u00c2\u00be inch thick. Transfer to a medium bowl.\u00c2\u00a0 Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and saut\u00c3\u00a9 until the bell pepper softens and blackens in spots, 7 to 8 minutes.\u00c2\u00a0 Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. 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. (Don\u00e2\u20ac\u2122t worry if there doesn\u00e2\u20ac\u2122t seem to be enough liquid at first; in a day\u00e2\u20ac\u2122s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sour Celery and Bell Pepper Asian Pickles &nbsp; 1 pound celery, trimmed, leaves removed 2 tsp. peanut oil 8 ounces red bell peppers, cut into long, thin strips Pinch of kosher salt 4 tsp. sugar 1\u00e2\u0081\u201e2 C. Japanese soy sauce 1\u00e2\u0081\u201e2 C. distilled white vinegar 1\u00e2\u0081\u201e3 C. cool water 1 tsp. black sesame oil &nbsp; Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, \u00c2\u00be inch thick. Transfer to a medium&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=24143\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,3],"tags":[34,101],"class_list":["post-24143","post","type-post","status-publish","format-standard","hentry","category-condiments-extras","category-vegetables","tag-asian","tag-canning"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/24143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24143"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/24143\/revisions"}],"predecessor-version":[{"id":24145,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/24143\/revisions\/24145"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}