Pickled Celery Relish

Directions

1. 1
   Trim the skinny tops and dark green leaves from the celery and discard or save them for soup.
2. 2
   Save a handful of tender, light green leaves from the heart.
3. 3
   Slice the ribs about 1/8-inch thick on an angle.
4. 4
   Put the celery pieces and light green leaves in a large nonreactive bowl.
5. 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. 6
   Pour over the celery.
7. 7
   Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid.
8. 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).