Quick Pickled Celery

⏱️ Total Time: 20 min
🍽️ Yield: 1 32 oz. jar

Ingredients

  • 1 bunch celery, diced
  • 1 c distilled water
  • 1 c distilled white vinegar
  • 2 tsp kosher salt
  • 1 tbsp cane sugar
  • 1 tsp coriander seed
  • 0.5 tsp white peppercorns
  • 0.5 tsp black peppercorns
  • 0.5 tsp mustard seed
  • 2 sprigs fresh dill, muddled
  • 1 clove garlic, lightly crushed
  • 1 bay leaf

Preparation

  1. In a saucepan, toast spices 30-60 seconds, or until fragrant. Set aside.

    • 1 tsp coriander seed
    • 0.5 tsp white peppercorns
    • 0.5 tsp black peppercorns
    • 0.5 tsp mustard seed

  2. In the same saucepan, combine brine ingredients and bring to a boil, occasionally stirring until the salt and sugar are dissolved. Remove from heat.

    • 1 c distilled water
    • 1 c distilled white vinegar
    • 2 tsp kosher salt
    • 1 tbsp cane sugar

  3. In a jar, combine toasted spices, garlic, dill, bay leaf. Pack with prepared celery. Pour in the brine, leaving some headspace. Refrigerate for at least 1 hour. The pickled celery will keep for up to 2 weeks.

    • 1 bunch celery, diced
    • 2 sprigs fresh dill, muddled
    • 1 clove garlic, lightly crushed
    • 1 bay leaf