Celeriac is an indispensable part of our kitchen. As a base for soups or terrines, pureed as a side dish with meat or fish or breaded like a schnitzel, the versatile vegetable scores highly in many recipes. If you want to preserve the celery, you can pickle it and serve it cold with a snack or as a salad.
How to pickle celery?
To pickle celery, you will need fresh celery, water, vinegar, sugar, s alt and some screw-top jars. Cook the celery in a mixture of water, vinegar, sugar and s alt, pour it into sterilized jars and seal them immediately. Then let the glasses cool down.
Sweet and sour pickled celery
Ingredients:
- 500 g fresh celery, cleaned and diced, weighed
- 200 ml water
- 3 tsp vinegar
- 2 tbsp sugar
- some s alt
Some jars with screw caps. Make sure the seal is intact.
Preparation
- Boil the water with vinegar, sugar and s alt and cook the celery in it for about 7 minutes. It should still be al dente.
- Fit boiling hot into previously sterilized containers and close immediately.
- Turn over and let cool.
- This creates a vacuum and the celery stored in a cool, dark place lasts for a few weeks.
Pick celery as a salad and cook down
Ingredients
- 3 kg celeriac
- 2 onions
- 1500 ml celery stock
- 250 ml white wine vinegar
- 100 g sugar
- 20 g s alt
- some lovage leaves
You will also need some twist-off jars with the screw lid intact.
Preparation
- Boil the jars and lids in boiling water for ten minutes.
- Meanwhile, peel the celery and cut it into 2 x 2 centimeter cubes.
- Cook vegetables in plenty of s alted water for about seven minutes until al dente.
- Peel the onion, dice it and put it in a bowl.
- Add s alt, sugar, chopped lovage leaves and vinegar. Mix everything well.
- Remove the celery from the heat and drain through a sieve. Collect the cooking liquid and measure out 1500 ml.
- Add celery water to the vinegar-spice mixture and stir everything together.
- Fill the celery cubes tightly into the glasses and pour the boiled stock over them.
- Close jars immediately, turn over and let cool.
So that the salad lasts even longer, you can also cook it:
- Place closed jars on the rack of the canner.
- Pour water until the vessels are halfway in the water bath.
- Soak at 85 degrees for thirty minutes.
Tip
The boiled celery tastes particularly delicious if you season it with a little oil and pepper after opening it.
