This crisp, mildly sweet root vegetable pickle is made with diced celery root preserved in a vinegar brine. It makes a simple, hearty side dish for winter meals.
Peel the celery roots and cut them into cubes. Place them in lemon water right away to prevent browning.
Blanch the celery root cubes in boiling water for two minutes, then drain them. Place them in sterilized jars with the garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool to lukewarm.
Pour the lukewarm brine over the celery root cubes until they are covered. Close the jar and let it stand in a cool place for two weeks.
Important: Put the celery root in lemon water as soon as you cut it to keep it from darkening. Do not skip this step. Pour the brine while it is lukewarm, and use sterilized jars. The pickles will be ready to eat after two weeks.
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