Pickled Celery

Ingredients

• Celery Stalks, thinly sliced on the diagonal6–8 stalks

• White Wine Vinegar½ cup
• Simple Syrup (equal parts sugar + water)¼ cup
• Black Peppercorns1 tsp
• Mustard Seeds1 tsp
• Whole Cloves4
• Salt1 tsp

Method

1. Make the simple syrup. Combine 2 tablespoons sugar and 2 tablespoons water in a small pot. Heat until sugar dissolves. This is your simple syrup.
2. Make the brine. Add white wine vinegar, simple syrup, peppercorns, mustard seeds, cloves, and salt to the pot. Bring to a boil, stirring briefly. Remove from heat.
3. Pack the celery. Slice celery thinly on the diagonal and pack into a clean jar.
4. Pour and cool. Pour the hot brine over the celery. Let cool to room temperature, then seal and refrigerate.
5. Wait. Ready to eat after 1 hour; flavour develops significantly after 24 hours. Keeps in the fridge for up to 2 weeks.