Quick Pickled Celery (Printable Version)
Crisp, tangy celery quickly pickled in a bright brine—perfect for adding crunch to salads, sandwiches, or enjoying straight from the jar.
# What You’ll Need:
→ Vegetables
01 - 4 large celery stalks, washed and sliced ¼-inch thick (about 2 cups)
02 - 1 small shallot, thinly sliced
→ Brine
03 - ½ cup white vinegar or apple cider vinegar
04 - ½ cup water
05 - 1 tablespoon sugar
06 - 1 teaspoon kosher salt
07 - ½ teaspoon whole black peppercorns
08 - ½ teaspoon mustard seeds
09 - ¼ teaspoon crushed red pepper flakes
# Directions:
01 - Place the sliced celery and shallot into a clean pint jar or heatproof container, packing them tightly but leaving room for the brine.
02 - Combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar and salt completely dissolve.
03 - Once the brine reaches a gentle simmer, carefully pour the hot liquid over the celery in the jar. Ensure the vegetables are completely submerged in the brine.
04 - Allow the mixture to cool completely to room temperature, then cover with a tight-fitting lid. Refrigerate for at least 2 hours before serving to develop optimal flavor.
05 - Keep refrigerated and consume within 2 weeks for best quality and texture.
# Top Tips:
01 -
- Ready in under 15 minutes of active time but keeps for weeks in the fridge
- Transforms ordinary celery into something people actually get excited about eating
02 -
- The celery needs at least 2 hours in the brine to transform from raw vegetables to pickled perfection
- Always use a clean jar and refrigerate after the initial room temperature cooling period
03 -
- Cut the celery on a slight diagonal instead of straight across for more surface area to absorb the brine
- Apple cider vinegar gives a softer, more rounded pickle while white vinegar creates brighter, sharper results