Quick Pickled Celery Recipe

Pickled celery is a delicious way to add crunch and a tangy bite to salads, sandwiches, and even cocktails. This quick pickled celery recipe is simple to make with just a handful of pantry staples. If you’ve ever found yourself with too much celery and need a great way to use it up, this easy refrigerator pickle recipe is perfect. The vinegar brine gives celery a flavorful punch, making it a great topper for so many dishes.

Ingredient Notes

Celery Stalks

Use fresh celery for the best crunch. A whole celery bunch works well, and you can use celery sticks or cut celery into smaller pieces, depending on how you plan to serve them. Celery hearts also work great if you want a more tender texture.

Vinegar Brine

The right balance of vinegar mixture is key for a flavorful pickle. This recipe combines 1 cup white vinegar and 1 cup apple cider vinegar for the perfect blend of tanginess. You can also try rice vinegar or white wine vinegar for a different twist.

Whole Black Pepper & Fennel Seed

These spices add depth to the pickling liquid. 1 teaspoon whole black pepper provides a mild heat, while ½ teaspoon fennel seed introduces a subtle anise-like sweetness.

Salt and Sweetener

2 teaspoons kosher salt helps bring out the flavor, while 3 tablespoons honey balances the tang. If you prefer, you can substitute with cane sugar or leave out the sweetener for a sharper taste.

Fresno Pepper

Adding one Fresno pepper, de-seeded and finely chopped, gives a gentle heat and a slight sweetness to the pickling brine. If you prefer more heat, leave in some seeds or swap for another chili variety.

Instructions

Start by preparing your ingredients. Wash and trim the celery stalks, then cut them into sticks or dice them, depending on how you want to use them. If you’re using celery leaves, set them aside for garnish or another recipe.

Prepare three 12 oz mason jars by placing a pinch of whole black pepper, fennel seed, and chopped Fresno pepper at the bottom of each.

In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 cup apple cider vinegar, 3 tablespoons honey, and 2 teaspoons kosher salt. Bring to a gentle boil over low heat, stirring until the salt and honey are fully dissolved.

Carefully pour the hot liquid over the celery in the jars, ensuring all pieces are fully submerged in the pickling brine. Let the jars cool to room temperature, then seal the lids tightly and store them in the refrigerator.

Let the celery pickle for at least 24 hours before enjoying. For the best result, allow it to sit for 48 hours to develop even more flavor. These easy refrigerator pickles will last up to 2 months.

How to Serve Pickled Celery

• Salads – Adds a tangy crunch to potato salad, egg salad, or tuna salad.
• Sandwiches & Wraps – A great addition to a Buffalo Chickpea Wrap or Herb Chickpea Smash Wrap.
• Charcuterie Board – Pairs well with cheeses, crackers, and olives.
• Cocktails – Try it as a garnish for a Bloody Mary.
• Snacks – Enjoy straight from the jar for a delicious way to use up leftover celery.

Tips, Tricks, and Alterations

• Try Different Vinegars – Swap white vinegar for rice vinegar or white wine vinegar.
• Pickle Other Vegetables – Add green beans, red onions, or diced celery for variety.
• Make It Spicier – Increase the Fresno pepper or swap it for a hotter variety.
• Add an Asian Twist – A splash of soy sauce creates an Asian food-inspired pickle.
• Use for Meal Prep – A great topper for main dishes throughout the week.

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 vinegar 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.

Recipe

Pickled celery

Pickled celery is a quick pickle recipe that adds a flavorful crunch to your favorite dishes. It’s an easy, great way to preserve much celery, especially during late summer when it’s abundant. Next time you need a quick pickled recipe, this one will be your favorite thing to make!

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Total Time 8 minutes mins

Course Side Dish

Cuisine American

Equipment

• 3 12 oz jars

Ingredients

  

• 1 lb fresh celery cut into sticks or diced
• 1 cup water filtered water works best
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 3 tablespoons honey
• 2 teaspoons kosher salt
• 1 teaspoon whole black pepper
• ½ teaspoon fennel seed
• 1 Fresno pepper de-seeded and finely chopped

Instructions

 

• Place a pinch of whole black pepper, fennel seed, and chopped Fresno pepper at the bottom of each mason jar.
• Cut the celery stalks into sticks or diced pieces.
• In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 cup apple cider vinegar, 3 tablespoons honey, and 2 teaspoons kosher salt. Bring to a gentle boil over low heat.
• Pour the hot brine over the cut celery, ensuring all pieces are submerged.
• Let the jars cool to room temperature, then screw on the lids and store in the refrigerator.
• Let sit for at least 24 hours before enjoying. Pickled celery will keep for up to 2 months.

Notes

Pickling celery is a great idea for adding a tangy, crunchy element to your dishes. This quick pickle recipe is a perfect way to make the most of leftover celery and enjoy a delicious snack or garnish any time. Happy pickling!