Quick Pickled Celery (Printable View)
Crisp celery slices pickled in a bright, tangy brine ready in hours.
# What You Need:
→ Vegetables
01 - 4 large celery stalks, washed and sliced ¼-inch thick (about 2 cups)
02 - 1 small shallot, thinly sliced (optional)
→ 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 (optional)
# How-To Steps:
01 - Place the sliced celery and shallot (if using) into a clean pint jar or heatproof container.
02 - In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
03 - Once the brine reaches a simmer and the sugar and salt have dissolved, pour the hot brine over the celery in the jar, ensuring the vegetables are fully submerged.
04 - Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving for best flavor.
05 - Store in the refrigerator and use within 2 weeks.
# Expert Advice:
01 -
- These pickles transform plain celery into something you will actually crave, perfect for when you need a quick crunch without all the sugar of sweet pickles.
- The recipe comes together in under fifteen minutes and keeps for weeks, making it perfect for meal prep or last minute guests.
02 -
- Hot brine can crack cold glass, so let your jar come to room temperature before pouring if it has been chilling.
- The celery stays crisp for weeks, but the texture starts softening after about two weeks, so plan to use them within that window.
03 -
- Pat the celery dry with a clean towel before pickling if you want extra crisp results.
- Let the jar sit on the counter for thirty minutes before refrigerating to jumpstart the pickling process.