Quick Pickled Celery (Printable)
Crisp celery slices pickled in a bright, tangy brine. Ready in hours and perfect for adding crunch to your favorite dishes.
# 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)
# Directions:
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 -
- Transforms an overlooked vegetable into something people actually get excited about
- Ready in under 15 minutes of active time but keeps for weeks
- The kind of bright, acidic punch that makes almost any meal feel complete
02 -
- The celery needs at least 2 hours in the fridge to really transform, but they somehow get even better after a day or two
- These need to stay refrigerated always, unlike shelf-stable pickles, because this quick method doesnt create the same preservative environment
03 -
- Use a jar with a wide mouth to make packing and retrieving the celery much easier
- The brine can be reused once for a second batch, though it will be slightly less potent