Use leftover celery stalks to make a crisp English-style pickle by soaking them for a few days in a brine of vinegar, water, and mustard seeds. Pack it in a jar and add it to a lunchbox.
Wash the celery stalks and cut them into finger-length pieces.
Bring the vinegar, water, mustard seeds, and salt to a boil in a saucepan, then remove from the heat.
Arrange the celery pieces in a jar and pour the cooled brine over them. Close the lid and refrigerate for at least 3 days.
Let the pickles sit for at least 3 days before eating so the flavor can develop.
Hardal tohumu yerine elimde olan karabiber taneleri ile denedim, keskinlik biraz daha farklı ama gayet başarılı oldu. Kereviz sapının çıtırlığı üç günde tam kıvamını buldu.
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