Pickled Celery Relish

Ingredients:

• 1 bunch celery, including the core
• 1 cup distilled white vinegar
• 6 tablespoons of sugar
• 1 tbsp coarse salt
• 2.5 cm fresh ginger root, peeled and cut into strips
• 1 small red Fresno pepper, thinly sliced

Preparation:

1. Trim the thin tops and dark green leaves from the celery and discard or reserve them for the soup. Set aside a handful of the tender, light green leaves from the center. Slice the stalks diagonally into slices approximately 0.3 cm thick. Place the celery pieces and light green leaves in a large, non-reactive bowl.
2. In a medium saucepan, combine vinegar, 1 cup water, sugar, salt, ginger, and chili pepper and bring to a boil, stirring once or twice. Pour the brine over the celery. Transfer to a 1.5-liter Mason jar or any airtight container. Press the celery into the brine with a spoon or fork. Cover and refrigerate (it's okay if the brine is still slightly warm) at least overnight before serving. Pickled celery can be stored in the refrigerator for up to 1 month..