Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)
• 1 bunch of fresh celery cut to fit jars
In each jar:
• 1 tsp mustard seeds
• 1 tsp black peppercorn
• 1/4 tsp chili flakes
• 2 dried chili flakes
• 1 bay leaf
• 1 thin lemon slice to top jar at the end
For the brine:
• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickle salt
• 1/2 tbsp sugar
Instructions for canning (see below for Quick Fridge Pickle Recipe):
1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.
4. While waiting, prep celery. Cut the tops and bottom off, and cut to fit jars.
5. Once brine comes to a boil take it off the stove and stir for a minute.
6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way. - Top each jar with a slice of lemon
7. With a damp cloth or paper towel wipe the rim of each jar.
8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.
11. Put lid on and process jars for 10 minutes.
12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.
13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.
Quick Fridge Pickle Version:
Follow all instructions above from steps 2 to 8, then:
Allow to cool over night on the counter.
Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion.