Pickled Celery Relish

1. 1

   Trim the skinny tops and dark green leaves from the celery and discard or save them for soup.

2. 2

   Save a handful of tender, light green leaves from the heart.

3. 3

   Slice the ribs about 1/8-inch thick on an angle.

4. 4

   Put the celery pieces and light green leaves in a large nonreactive bowl.

5. 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. 6

   Pour over the celery.

7. 7

   Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid.

8. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.