Preparation

1

Step 1

Brush the tuber in the water. Boil unpeeled in a pot. Use a wooden stick to check whether it is already soft.

2

Step 2

Remove the tuber while it is still hot and peel. First cut into slices about 0.5 cm thin, then into sticks about 2 cm long.

3

Step 3

Fill the celery into the prepared preserving jars. Bring all the ingredients for the stock to the boil and use them to fill the glasses. Close with preserving ring, glass lid and preserving clips.

4

Step 4

Cook in a 100°C water bath for 30 minutes. Remove and let cool, remove clamps.

For the recipe, you'll nee:

Ingredients

Portions

3

Food

  • 0.5 pcs. Celeriac
  • 300.0 ml White wine vinegar
  • 300.0 ml Water
  • 0.5 tsp Salt
  • 1.0 tsp Peppercorns