Pickled Celery Recipes

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. 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).

Steps:

• Slice celery into 1/4 inch thick slices.
• Place in a clean 1 quart mason jar.
• Add dill and some of the celery leaves if you have them.
• In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns.
• Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
• Carefully pour contents over the celery in the jar.
• Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.