Ingredients
| 350g celery | |
| 250ml apple cider vinegar | |
| 250ml water | |
| 2 tablespoons granulated sugar | |
| 2 teaspoons salt | |
| 1 teaspoon whole peppercorns | |
| ½ teaspoon green fresh chilli | |
| 2 tablespoons roughly chopped fresh dill |
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Instructions
| 1. | Prepare the celery by removing the filaments from the stalk with a peeler and cutting into 10cm batons. |
| 2. | Pack it into a wide-mouthed jar with a lid. |
| 3. | Combine the apple cider vinegar, water, granulated sugar, salt, peppercorns and green chilli in a saucepan. |
| 4. | Cook over a medium heat, stirring occasionally, until the salt and sugar dissolve. |
| 5. | Pour the brine into the jar to cover the celery. |
| 6. | Add the fresh dill. Stir and seal with a lid. |
| 7. | Place in the fridge overnight. |
Recipes and food styling Tom Hishon & Stefania Palermo / Photography Tony Nyberg