Pickling Celery and Onion

In my house, Thanksgiving leftovers result in a lot of celery and onion leftovers because my mom’s favorite stuffing recipe calls for a whole lot of celery and onion. She is always telling me and my siblings to eat the celery and cook the onions because she does not want it to go to waste. The only problem is that my brother hates celery, my sister is at college and can’t eat it, my parents don’t really want to eat it themselves. This leave me as the only one to eat the celery and I definitely can’t eat that much celery alone, which brought me to pickle it.

Ingredients:

2/3 cup of distilled white vinegar

1/3 cup of water

2.5 tablespoons of sugar

1 tablespoon of salt

sprigs of dill

onion

celery

black pepper

red pepper flakes

Instructions:

1. dice up onions and celery

2. cut up sprigs of dill

3. place celery, onion, and dill in the bottom of mason jars

4. add black pepper on top

5. put the sugar salt, water and vinegar in a saucepan and bring to a boil on the stove

6. cool the solution

7. pour the solution into the mason jars

8. OPTIONAL add more salt and/or red pepper flakes

9. close the lids and put in the fridge

This recipe was able to fill three 8 oz. mason jars.

Review:

The most delicious pickles that I have made so far. It is kind of like a relish. I think it would taste very good on a sandwich or even as a salad dressing. The celery balances our the vinegar very nicely so the vinegar is not over powering. The onions help neutralize the very strong taste of celery. I think the dill made a huge difference in the flavor of the pickles because it cut back the overpowering vinegar flavor too, and the celery and onions were nice and crunchy.