Pickled Celery

• 4 celery stalks, sliced diagonally in ¼-inch (6-mm) slices
• 12 ounces (340 ml) white wine vinegar

Have the celery ready in a 1-quart (1-L) glass jar or other heatproof container.

In a small, nonreactive saucepan, combine 1 cup (240 g) water, the vinegar, bay leaves, lemon zest, and sugar and bring to a boil. Let boil for 2 minutes.

Pour the hot liquid over the celery. Let cool, then cover the container with its lid and refrigerate until use; the texture will be best if eaten