Celery Preserved in Brine

Ingredients

• Celery heads
• Coarse sea salt
• Water

Directions

1. Cut each celery head into pieces six inches long.

2. Parboil the celery until three-quarters cooked, then immerse in cold water.

3. Drain and dry the celery on a napkin.

4. Place the celery in an earthen jar and cover with brine (18 or 20 degrees sugar weight) when cold.

5. Cover the jar and let it sit for two days.

6. Remove the brine, boil it, and add more salt to match the original brine strength.

7. Once cooled, pour the brine over the celery to cover it completely.

8. Seal the jar tightly and store it in a cool place.

9. When ready to use, soak the celery in fresh water for several hours.