Pickled Celery Relish
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Trim the skinny tops and dark green leaves from the celery and discard or save them for soup
2
Save a handful of tender, light green leaves from the heart
3
Slice the ribs about 1/8-inch thick on an angle
4
Put the celery pieces and light green leaves in a large nonreactive bowl
5
In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice
6
Pour over the celery
7
Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid
8
Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month)