It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pickled Celery
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- #128790
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 cups celery, cut into 1-inch long pieces
3 cups cider vinegar
1 cup water
4 cups granulated sugar
2 tablespoons salt
1 tablespoon dry mustard
1 teaspoon turmeric
directions
Bring a stockpot of salted water to a boil. Add the celery and cook until it is tender, but not soft. Remove from the heat and drain.
Combine the vinegar, sugar, water, salt, mustard, and turmeric in a sauce pan and stir to combine. Bring the mixture to a boil and cook until the sugar has dissolved. Add the celery and let return to a boil.
Ladle the celery and syrup into hot sterilized pint jars to 1/4-inch from the rim, being sure the syrup covers the celery. Stir with a knife to remove any air bubbles. Wipe the rims with a damp paper towel. Cap and seal.
Process in a water bath canner for 10 minutes. Remove the jars from the water and transfer to a towel covered surface out of drafts to cool.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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