Pickled celery is a delicious and easy-to-make dish that adds a tangy, savory flavor to any meal. Whether you're looking for a unique snack or a flavorful side dish, pickled celery is a great choice. In this post, we'll go over the ingredients, instructions, what to serve with pickled celery, and how to store it.
Ingredients Notes
- Celery: It's important to use fresh, crisp celery for this recipe. You can use pre-cut celery sticks or cut them yourself into small stacks of about 2 inches in length. You can also chop them into smaller chunks for easy mixing into greens salad or tuna sandwiches.
- Vinegar: White vinegar is the most commonly used type of vinegar in pickling recipes. However, you can also use apple cider vinegar or rice vinegar for a different flavor profile.
- Honey or sugar: Both honey and sugar can be used to sweeten the pickling liquid. I almost always use honey in my recipes.
- Red Fresno chili: This chili adds a bit of heat to the pickling liquid. If you don't like spicy food, you can omit the chili or use a milder pepper.
- Fennel seeds or mustard seeds: These seeds add a subtle, earthy flavor to the pickling liquid. You can use either one or a combination of both.
Instructions
Sterilize the jars and lids by boiling them in water for 10 minutes. Or you can just run them in the dish washer. Let them dry completely before using.
Cut the celery into small stacks or chop in into chunks, and pack them tightly into the jars.
In a medium saucepan, combine the water, vinegar, honey or sugar, salt, chili, fennel seeds or mustard seeds, bay leaf, and black peppercorns. Bring the mixture to a boil over high heat.
Reduce the heat to low and simmer the mixture for 5 minutes.
Pour the hot liquid over the celery in the jars, making sure the celery is fully covered. Leave about ½ inch of headspace at the top of the jar.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Seal the jars with the lids and bands, making sure they are tightened securely. Store the jars in the refrigerator for at least 24 hours before eating. The pickled celery will last for up to 2 months in the fridge.
What to Serve with Pickled Celery
Pickled celery is a versatile dish that can be served with a variety of meals. Here are some ideas:
- Charcuterie board: Pickled celery is a great addition to any charcuterie board. Serve it alongside cured meats, cheeses, olives, and crackers.
- Sandwiches: Add pickled celery to your favorite sandwich for a tangy crunch. It goes particularly well with turkey, roast beef, or ham.
- Salads: Toss pickled celery into a green salad for a pop of flavor. It pairs well with citrus dressings and goat cheese.
- Tacos: Top your tacos with pickled celery for a spicy, tangy kick. It goes particularly well with fish or shrimp tacos.
- Burgers: Add pickled celery to your burger for a unique twist. It pairs well with cheeseburgers or veggie burgers.
- Appetizers: Use pickled celery as a garnish for deviled eggs or bruschetta. It can also be served on its own as a tangy, refreshing snack.
Pickled celery is a great addition to any dish that could use a little extra flavor and crunch. Get creative with how you use it!
How to Store Pickled Celery
To store pickled celery, keep the jars in the refrigerator. The pickling liquid will help preserve the celery and keep it fresh for up to 2 months. Make sure the jars are tightly sealed to prevent any air from getting in.
Pickled celery is a simple and tasty dish that can add a flavorful twist to a variety of meals. With just a few ingredients and some easy steps, you can make a batch of tangy, crunchy pickled celery that will last in the fridge for up to 2 months. Use it as a snack, side dish, or garnish to add a little extra flavor to your favorite foods. If you like pickled vegetables check out Pickled Daikon Radish, Pickled Carrots, and Pickled Onions. Experiment with different spices and vinegars to create your own unique pickling blend.
If you’ve tried this Pickled Celery recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Pickled celery
Equipment
- 3 12 oz jars
Ingredients
- 2- cup of celery
- 1 cup water
- 1 cup vinegar
- 3 tablespoons honey or sugar
- 2 teaspoons salt
- 1 red Fresno chili chopped
- 1 teaspoon fennel seeds or mustard seeds
- 1 bay leaf
- 1 teaspoon black peppercorns
Instructions
- Sterilize the jars and lids by boiling them in water for 10 minutes. Let them dry completely before using.
- Cut the celery into small stacks, about 2 inches in length, and pack them tightly into the jars.
- In a medium saucepan, combine the water, vinegar, honey or sugar, salt, chili, fennel seeds or mustard seeds, bay leaf, and black peppercorns. Bring the mixture to a boil over high heat.
- Reduce the heat to low and simmer the mixture for 5 minutes.
- Pour the hot liquid over the celery in the jars, making sure the celery is fully covered. Leave about ½ inch of headspace at the top of the jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal the jars with the lids and bands, making sure they are tightened securely.
- Store the jars in the refrigerator for at least 24 hours before eating. The pickled celery will last for up to 2 months in the fridge.
- Enjoy your homemade pickled celery as a snack, garnish, or side dish
