Petiolar celery washed well and cut into pieces, not very large 3-4 cm.

Mix water, vinegar, chopped garlic, pepper, Bay leaf, cloves and salt.(but the salt I threw than all at once. First dropped 0.5 tbsp, and after tasting added a little bit). Bring to a boil.

Add chopped celery and cook. Prescription the author should boil for 3 minutes. I did just that. But when I tried one piece, I celery seemed somehow hard and sort of not cooked. Then I took it and put it on the heat for another five minutes. The celery is supposed to be, as if polugodovymi. Ie needs to crack and do not explode. In General, this moment is hard to describe, it is necessary only to feel, try. Maybe someone this time will seem a little. But you must be careful, because the stem is not everywhere the same thickness....somewhere is thinner and somewhere thicker...This is what I am, to ensure not to overcook. After giving celery to cool down right in the marinade.

Drain in a colander.

Celery folded into a jar (you can sterilise it in advance, I got a jar 05.l), and pour oil up to the top. Oil pre-heat (bring to a boil is not necessary, and it is hard to make, it is necessary that the oil was hot) either on the stove or in the microwave. In this recipe, but I before filling with oil added in a jar maslinka (added eyes), and only then filled.

Close the lid, allow to cool and store in the fridge. My celery stood for a week, then we started eating. From the recipe I realized that this option is not for long term storage. But within a month, I think that can be stored.

I wrote above that we ate celery with bread and cream cheese -very tasty. But the author of the recipe recommends that: "Before serving, you can fill chopped parsley, hot pepper, lemon zest and mix with the olives!" But with none of visepresident I haven't tried, except maslenok.