Pickled Celery Leaves
This is by far one of my favorite ideas I have ever had. I keep celery leaves out of my vegetable broth because they make it too pungent. I don't want to waste them, so I had the idea one day to pickle them with confit lemon and nutmeg. The result was fantastic, and now I put up pickled celery leaves every time I come across a nice head of celery. I use the pickles in soups, stews, sausages, meat marinades, and have even made a cocktail with them.
Leaves from one head of celery
pinch of red pepper flake
zest from 1/2 lemon, or 1/2 confit lemon peel, diced and blanched
1 t. fresh grated nutmeg
3/4 C. white wine vinegar
1.5 C. water
2 t. cane sugar
Wash the celery leaves and chop them roughly. Put them into a bowl and add the pepper flake, lemon, and nutmeg. Toss to combine. Pack all into a pint mason jar.
In a small saucepan, bring the vinegar, water, and sugar to a boil. Pour this brine over the celery leaf mixture, until the brine reaches up to 1/2" below the jar's rim. Place the lid on the jar and cool completely to room temperature before refrigerating.