2 pints fresh, finely-chopped celery and 1/8 lb. celery
seed (or double the amount of either one, if you don’t
have the other
1 qt. white vinegar
1 tbsp. salt
1 tbsp. white sugar
Heat the vinegar, sugar, and salt to boiling. Pour over
the celery/seed in a large jar (make sure the jar is warm so
it won’t break). Cool, cover the jar tightly, and let it
sit on a pantry shelf for 2 weeks... Then strain out most
of the celery bits and bottle the vinegar (with a few bits
in each container).
