Celery pickle

From issue #4.
Photography by Photography by Simon Devitt.

    INGREDIENTS

    3 celery stalks, sliced diagonally
    1 cup white wine
    1⁄2 cup water
    juice of 1 lemon

    METHOD

    Cook the celery in boiling salted water for 4 minutes. Drain and put back into the pot with the white wine, water and lemon juice. Bring to the boil and simmer gently for 3 minutes. Cool in the liquid. Refrigerate for up to a week.

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