Ingredients
500g celeriac
325ml vinegar (white wine, rice, or apple cider vinegar)
325ml water
2 tablespoons sugar
1/2 tablespoon salt
Juice of 1 lemon
Optional: bay leaf, thyme, sliced garlic clove, black peppercorns
Quick Pickled Celeriac
by Saoirse at LocavoreDirections
Wash and peel the celeriac, then cut it into matchsticks with a food processor or a sharp knife.
Add to a large pot, with all other ingredients. Make sure the salt and sugar dissolve. Bring to a simmer, then transfer to a lidded container. Refrigerated, the celeriac will keep for up to two weeks!
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