Quick Pickled Celery
Quick, easy, and dangerously addictive.
Handy Tips
- Slice the celery however you'd like. Stalks, slices, cubes, etc. Diced celery will develop flavor faster.
- These will be savory. Amp up the sugar if you prefer sweet pickles, or swap out the vinegar for rice wine vinegar.
Quick Pickled Celery
Prep20 min
Total20 min
Ingredients
Yield: 1 32 oz. jar
- 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
- ½ tsp white peppercorns
- ½ tsp black peppercorns
- ½ tsp mustard seed
- 2 sprigs fresh dill, muddled
- 1 clove garlic, lightly crushed
- 1 bay leaf
Preparation
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
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
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
