Ingredients
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 cloves garlic smashed and peeled
- 1 teaspoon peppercorns
- 4 stalks celery cut into 2 or 3 pieces (so that they will fit in a mason jar or air tight container)
Instructions
- Bring the apple cider vinegar, water, sugar, salt garlic, and peppercorns to a boil over medium-high heat in a large saucepan. Hold the boil for 60 seconds then carefully add the celery. Return to a boil and turn off the heat.
- Move the celery to jars with lids or an air tight container. Pour on as much of the pickling juice as possible. Leave at room temperature until cool.
- Once cool, tighten the lid and refrigerate. Consume within one month.
- For best flavor, chill at least 24 hours before serving.