Preparation

1

Step 1

Gently clean off the the celeriac in water. Boil unpeeled in a saucepan. Use a wooden stick to see if it's soft.

2

Step 2

Remove the celeriac while still hot and peel. First cut into slices about 0.5 cm thick, then into sticks about 2 cm long.

3

Step 3

Transfer the celeriac into the prepared preserving jars. Bring all the ingredients for the stock to the boil and fill the jars with them. Seal with a preserving ring, glass lid and preserving clips.

4

Step 4

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

For the recipe, you'll need:

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