Title: Pickled Celery Sticks
Categories: Pickle Canning Snack
Yield: 5 Half-pints

1	bn	Celery
2	md	Carrots
2	c	Water
2/3	c	White vinegar
2	ts	Salt
1	ts	Peppercorns; whole
1/2	ts	Basil; dried, crushed
1/4	ts	Rosemary; dried, crushed

Clean and separate celery into stalks. Remove all strings from stalks. Cut each stalk lengthwise into 2 or 3 strips; then cut crosswise into sticks to fit 1/2-pint jars. Cut carrots into julienne strips to fit the jars. In a large saucepan cook carrots, covered, in small amount of boiling water for 2 minutes. Add celery. Cover and cook 1 to 2 minutes more. Drain. Pack a mixture of celery and carrot sticks into clean, hot half-pint jars, leaving 1/2-inch headspace. Meanwhile, in a saucepan combine the 2 cups water, vinegar, salt, peppercorns, basil and rosemary. Bring to a boil. Pour hot pickling liquid into jars, evenly distributing the peppercorns and herbs. Leave 1/2-inch headspace. Adjust lids and process in boiling water bath 10 minutes.

Better Homes and Gardens, 11/81

MM by Dave Sacerdote From: Dave Sacerdote Date: 09 Apr 97 National Cooking Echo Ä

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