ingredients
makes about 1 pound
2 heads (bunches) of celery
1 red (bell) pepper, seeded and cut into strips
7 1/2 cups white wine vinegar
2 teaspoons salt
6 small pieces dried ginger root
6 blades of mace
method
1. Cut off the green tops and scrub the celery stalks. Dry on absorbent paper. Cut the stalks so they will come to within 1/2 inch of the top of the jars.
2. Put the vinegar and salt in a large pan. Tie the spices in a piece of cheesecloth.
3. Boil the vinegar with the spices for 10 minutes. Add the celery stalks and pepper strips and boil for a further 5 minutes.
4. Strain off the vinegar and remove the spices. Rinse the jars in hot water and dry well. Pack the celery stalks upright in the jars with the pepper strips among them.
5. Pour the vinegar over the celery so that it is covered. Cover, label and store for 2 weeks before eating. Use the relish within 1 month of opening.
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