Pickled Celery Salad

Rinse the tubers, boil unpeeled in water until soft (needle test!) Cool briefly in cold water, quickly peel with sharp kitchen knife, cut into 3-4 mm thick slices and temporarily put in water with a tiny bit of juice of a lemon. Next, layer in the jars together with the sliced onion.

Mix cucumber infusion and a little juice of a lemon and pour over celery slices until canning is covered.

Seal jars tightly, heat to 85 degrees and maintain this heat for 25 minutes. Then cool leisurely.

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