Pickled Celery Relish

• 1 bunch celery, including the heart
• 1 cup distilled white vinegar
• 6 tablespoons sugar
• 1 tablespoon kosher salt
• One 1-inch piece fresh ginger, peeled and cut into matchsticks
• 1 small red fresno chile, thinly sliced

1. Trim the skinny tops and dark green leaves from the celery and discard or save them for soup.
2. Save a handful of tender, light green leaves from the heart.
3. Slice the ribs about 1/8-inch thick on an angle.
4. Put the celery pieces and light green leaves in a large nonreactive bowl.
5. In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice.
6. Pour over the celery.
7. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid.
8. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

celery, white vinegar, sugar, kosher salt, ginger, chile

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pickled-celery-relish.html (may not work)