Tuesday, May 26, 2015

#3503 - Pickled Celery

(by Shirley McNevich)

1/2 cup white vinegar
1/2 cup water
1 1/2 TBSP pickling spice
2 tsp. salt
1 TBSP white sugar
a dash of pepper
celery slices

Slice celery into 1/4" thick slices, then cram as many of them as possible into a glass jar. In a saucepan over medium heat add water, white vinegar, pickling spice, salt, white sugar and pepper--cook/stir until mixture is hot and the salt and white sugar have dissolved. Carefully pour the hot mixture over the celery. If all of the hot mixture has been poured but celery is not completely covered, add enough water until all celery is covered. Cool to room temperature, place the lid on the jar and refrigerate overnight.

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