What to do
- Peel and slice the shallot.
- Place in a saucepan, along with the cider vinegar, bay leaves, cloves, coriander seeds, cinnamon stick and black peppercorns.
- Allow the liquid to come to a slow simmer, then add the celery.
- Place the lid on the pan and poach for 15 minutes until the celery is warmed through but still crunchy.
- Allow to cool and the place all the ingredients and liquid in a large jar and seal tight until required.
What you will need
- 1 small shallot
- 150ml cider vinegar
- 150ml cold water
- 2 fresh bay leaves
- 3 cloves
- 1 tsp coriander seeds
- 1 small cinnamon stick
- 5-6 black peppercorns
- 400g celery
