Quick Pickled Celery (Printable)
Crisp celery stalks pickled in a bright, tangy brine for a versatile condiment.
# 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 (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 Make It:
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 Hints:
01 -
- It turns celery into something people actually get excited about eating
- The brine comes together in minutes but keeps for weeks in your fridge
02 -
- Celery needs to be sliced evenly so everything pickles at the same rate
- The brine must be hot when poured over the vegetables to jumpstart the pickling process
03 -
- Use a very clean jar and keep these submerged in brine and they will last at least two weeks
- The flavor actually improves after a day or two in the refrigerator