With its crisp texture, refreshing taste, and versatility, pickled celery is a crunchy addition to sandwiches, salads, or even snacks, and best of all is easy and super quick to make.
TABLE OF CONTENTS
Choosing Celery for Pickling
Opt for firm, fresh stalks of celery with a vibrant green color and no signs of wilting or browning.
The ideal stalks should have a crisp texture and a slightly sweet aroma.
Remember, the quality of your celery will influence the final result.
Tips for the best results When Pickling Vegetables
Follow these tips for all pickle recipes:
Sanitize your equipment: Before starting, clean your jars, lids, and utensils to maintain a sterile environment.
Use high-quality vinegar: Vinegar is a crucial ingredient in pickling.
Opt for high-quality vinegar like white distilled vinegar or apple cider vinegar, as their acidity will help preserve your pickled celery.
Add the right amount of salt and sugar: Balancing the flavors is key.
Proper Storage: Store your pickled celery in a sealed jar in the refrigerator. It can last for several weeks if stored properly.
Never leave jarred pickles at room temperature.
Don’t rush the process: Allow your celery to marinate in the brine, patience is the key.
Fresh veggie: Use fresh, crisp produce free of blemishes or mushiness. Old vegetables will not pickle well.
How to make celery pickles – Step By Step
Prepare all ingredients.
For this quick pickle recipe we need fresh celery, sea salt, brown sugar, white wine vinegar, hot water (use the kettle or small saucepan) black peppercorns, and chili flakes (optional).
Prepare the celery stalks by removing the leaves and cutting off the ends.
Slice into smaller pieces or chop into smaller chunks.
Place the cut celery in the jar and add salt, sugar, pepper, red pepper flakes and vinegar.
Pour the hot water over the celery, making sure it completely covers the stalks.
Tightly seal the jars, give them a good shake, and let them cool to room temperature upside down.
Refrigerate for at least 24 hours to allow the flavors to develop.
The longer it stays in the refrigerator, the more the flavors will be accentuated.
Pickling allows for so much versatility in flavor.
Spice them up by playing around with different fresh herbs and spices.
Thyme, fresh dill, and rosemary infuse pickled celery with an aromatic taste of the garden.
Or go for fennel seeds, mustard seeds, or coriander seeds to add subtle notes of flavor.
Give them an Asian twist using grated ginger, garlic cloves, and rice vinegar rather than traditional white vinegar.
PICKLED CELERY USES
- Add it to mixed greens salads to make them more crisp.
- Include in appetizer dishes along with olives, cheese board, and meats.
- Add to pasta or rice salads.
- A great addition to sandwiches.
- Use on top of hamburgers or hot dogs. Gives flavor and a crunch.
- Use it to garnish a super tasty bloody mary cocktail.
Chop and stir into egg salad, tuna salad, green beans potato salad, or chicken salad.
How long does it take for the celery to be ready to eat?
Your pickled celery will be ready to eat after it has been refrigerated for at least 24 hours.
However, the flavors will continue to develop over time, so the longer it stays the tastier it gets.
How long does pickled celery last?
When stored properly in the refrigerator, pickled celery can last for several weeks and even months if it is sealed and has not been opened.
How do I know if my pickled celery has gone bad?
Signs pickled celery has spoiled include a soft or slimy texture, strange odor emanating from the jar, signs of mold growth either on celery pieces or brine surface.
It’s advisable to discard it to ensure your safety.
What can I do with leftover pickling liquid?
There are several ways to reuse old vinegar brine. One way I use is to marinate pork and chicken, I find it makes it tender and tastier.
Another way to use vinegar mixture is to add it to salad dressings, so it gives an acidic touch.
However, if you want to reuse the old pickling brine for other pickles, I recommend adjusting the vinegar, salt, and sugar and adding a little hot water to the next batch.
quick pickled celery recipe
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- Jars with lids
- 2/3 bunch celery stalks spears
- 1 teaspoon kosher salt
- 1teaspoon sugar
- 1 teaspoon whole black peppercorns
- 1⁄2 teaspoon red pepper flakes (optional for spicy pickles)
- 1 cup vinegar
- 1 cup water
- Sterilize jars by boiling for 10 minutes. Wash the lids with hot soapy water and set aside.
- Prepare the celery stalks by removing the leaves and cutting off the ends. Cut them into the desired length, I cut them about 1/2 inch.
- Pack celery tightly into sterilized jars, and add salt, black pepper, sugar and chili pepper. Meanwhile, heat some water in the kettle.
- Put the vinegar and hot water into the jars with the celery, making sure it completely covers the celery.
- Remove air bubbles, close the lids tightly and let the jars cool to room temperature with their heads down to create sealing.
- Store in the refrigerator for at least 24 hours to allow the flavors to develop.
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 647mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.