Sweet and sour sliced ​​celery

Ingredients for 8 servings:

• 2 kg celery, peeled
• 500 ml water
• 1 liter of wine vinegar
• 350 g sugar
• 15 g salt
• 2 tbsp, heaped spice mix (e.g. consisting of mustard seeds, cardamom, dill seeds, bay leaves and allspice)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

First, boil 8 preserving jars. Slice the celery into sticks or chop it finely in the Thermomix for about 15-10 seconds. Make the stock and bring to a boil. To do this, put the spice mix in a tea bag, seal it, and bring to a boil with water, vinegar, sugar, and salt. Fill the jars with the sliced ​​or chopped celery, pressing lightly with your thumb. Preheat the oven to 180°C (top/bottom heat). Remove the tea bag from the stock. Slowly pour the stock into the jars. Tap the bottom of the jar to remove any air. Top up with more stock until the jars are full. Screw the lids on tightly and place the jars in the hot oven for 15 minutes. Then let the jars cool and enjoy your homemade celery salad all winter long.