Spiced Pickled Celery
Tangy and crunchy, with the tingle of warm and assertive spices, this pickle recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C., can easily be made with kitchen staples, yet its sweet, nuanced pucker belies its no-frills ingredient list. Each component, even those used in the smallest measure, works overtime to ensure that this pickle is more than the sum of its parts. With a heady but not overpowering bite, this condiment has tremendous range and can be used to top savory soups and stews, like Mr. Moore’s Peanut Fish Stew, or brighten omelets, sandwiches and salads. It keeps, refrigerated, for two to three weeks. Brigid Washington
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