A slightly sweet and crunchy root vegetable pickle made by cubing celery root and curing it in a vinegar brine. It's a favorite on winter tables as both a simple and satisfying side dish.
Peel the celery roots and cut into cubes, dropping them immediately into lemon water so they don't darken.
Blanch the celery cubes in boiling water for two minutes, drain, and pack into sterilized jars along with garlic.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool to lukewarm.
Pour the lukewarm brine over the celery cubes to fully cover them, seal the jar, and let it rest in a cool place for two weeks.
Important: if you don't put the celery into lemon water right after chopping, it will darken quickly; don't skip this step. The brine should be poured while warm, and jars must be sterilized. It's ready to eat after two weeks.
Adding a few lemon slices to the celery cubes' blanching water both preserves their whiteness and gives the pickle a light aroma.
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