Grandma Ingrid's celery salad

Ingredients for 6 servings:

• 750 g celeriac, peeled and weighed
• 750 ml water
• 4 tbsp sugar
• 1 tbsp salt
• 5 tbsp herb vinegar
• 5 tbsp oil
• 1 medium-sized onion(s), approx. 100g
• 2 tbsp vinegar for pickling
• 2 liters of water for soaking

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 45 minutes

simply

Peel the celery and cut into thin slices, removing as many brown bits as possible. Weigh the celery and marinate it in vinegar water to prevent the celery slices from turning brown. Put water, sugar, salt and herb vinegar into a saucepan. Add the celery slices and bring the sauce to a boil and cook for about 10 minutes until the celery is tender but still firm to the bite. Use a slotted spoon to remove the celery from the sauce into a bowl. Quarter the onion and cut into quartered rings. Add the onions and oil to the sauce, season to taste and add more salt if necessary. Add the celery slices back in. Let everything marinate for 6 to 12 hours, the longer the better. Then remove the celery from the marinade and serve with fresh herbs.