Canned celery salad

Ingredients for 1 servings:

• 2 large celeriac stalks
• 2 liters of water
• ¼ liter vinegar (cucumber infusion – seasoned cucumber vinegar)
• ¼ liter of broth (cooking broth)
• 10 g salt
• 50 g sugar
• 1 ¼ g preserving aid (sorbic acid, 0.5 sachets)
• 1 ¼ g citric acid (0.25 sachets)
• n. B. Lemon juice for drizzling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

tastes like store-bought

Wash the celery and cut into approximately 3 cm thick slices. Peel the slices and grate them into coarser sticks. Grate quickly, or the celery will turn brown – it’s best to sprinkle lemon juice over the grated celery. Bring 2 liters of water and the citric acid to a boil and boil the grated celery for 2 minutes. Drain and fill jars (reserving the cooking liquid). Make a stock from the 1/4 l cucumber infusion, 1/4 l cooking liquid, salt, sugar, and preserving agent and fill the jars to overflowing. Seal and heat in the microwave at full power for about 3 minutes per 0.5 l jar. The lid should curve slightly so that the jar rocks a little when turned upside down. If not, heat briefly again. Microwaving more than one jar will increase the preserving time.