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!
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.1 teaspoon whole black pepper, ½ teaspoon fennel seed, 1 Fresno pepper
- Cut the celery stalks into sticks or diced pieces.1 lb fresh celery
- 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.1 cup water, 1 cup white vinegar, 1 cup apple cider vinegar, 3 tablespoons honey, 2 teaspoons kosher salt
- 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!
Nutrition
Calories: 31kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 421mgPotassium: 125mgFiber: 1gSugar: 5gVitamin A: 184IUVitamin C: 3mgCalcium: 22mgIron: 0.2mg
Tried this recipe?Let us know how it was!
