Quick Pickled Celery Relish.

• 1 bunch celery hearts, cut into small dice (about 1 cup), most of the leaves removed.
• 1 small shallot, finely chopped
• 2 tablespoons finely chopped cilantro stems
• 1/4 - 1 thai chili (to taste), seeds, stem and white pith removed, finely chopped
• 1/2 tablespoon salt
• cold water
• 2 limes, juiced
• enough rice vinegar to bring total acid (rice vinegar plus lime juice) to 3/4 cups
• 1/2 cup water
• 1 lime, zested
• 10 whole mint leaves
• 4 tablespoons white sugar

1. Combine celery, shallot, cilantro stems, and chili in a shallow bowl.
2. Sprinkle vegetables with salt, and cover with cold water.
3. Let sit 3 hours. Strain, extracting as much liquid as possible without pressing down on the vegetables. Discard the liquid.
4. Combine the lime juice, vinegar, 1/2 cup water, lime zest, mint leaves, and sugar in a small saucepan. Bring to a boil.
5. Simmer for 5 minutes over medium heat. Remove and discard the mint leaves.
6. Add the vegetables. Simmer for 10 minutes over medium heat.
7. Drain most of the liquid (reserving for another use, if desired). Serve relish hot, warm, or chilled.

celery, shallot, cilantro stems, thai chili, salt, cold water, rice vinegar, water, lime, mint, white sugar

Taken from food52.com/recipes/16515-quick-pickled-celery-relish (may not work)