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Canned celery is a great preparation for winter and spring, when the body especially needs vitamins. The "green" dressing is added to fish and meat dishes, salads. This way they become tastier, more aromatic and healthier. This recipe is designed for a 0.5 l container. If desired, the volume can be increased. For canning, it is better to take the leafy part of celery.

Step 1

Steam the celery. Place the celery stalks in a jar as tightly as possible to the top. Boil water, pour boiling water into the jar, cover with a tin lid and leave for 5 minutes to steam.

Step 2

Prepare the marinade. Pour salt into a saucepan. Drain the liquid from the jar into it. Place the saucepan on the stove and bring the brine to a boil. Turn off the heat. Pour vinegar into the brine and stir. Pour the hot marinade into the jar with steamed celery to the top. Seal it tightly immediately. Check the tightness of the container by turning the jar upside down over the sink. Let the jar cool. Then put it in a cool place - a cellar, basement, pantry.