My experiments with celery root are ongoing. I love these sweet, crisp refrigerator pickles. They aren’t canned as there is no USDA data for canning celery root pickles. But the good news is you don’t have to use vinegar with5% acidity. The pickle is excellent tossed into egg, potato, or chicken salads, though lately I’ve been just munching them out of the jar, and last night I put a pickle in a martini, which was very bad, in the best possible way.
Celery Root Pickles
Makes 1 half-pint
2 cups celery root, peeled, cut into pieces about 3 by 1 inches, then sliced very thinly on a mandolin
1 cup vinegar (you can use rice, white wine, or distilled)
1 cup sugar
1 teaspoon salt