Pickled Celery

Ingredients

• 1 kg bulb celery
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 1 Garlic clove
• 5 cumin pods (or 1 tbsp cumin seeds)
• 15 g salt

Instructions

1. 1.

   Clean and wash the celery, then cut into pieces or slices about ½ cm thick. Layer with coriander, mustard, peeled garlic cloves, and cumin in mason jars.

2. 2.

   Boil the salt with approximately 750 ml water, then let it cool. Pour over the celery until covered. Seal the jars tightly and leave at room temperature for about a week. Store pickled celery in a cool place such as a cellar for an additional ~5 weeks.