Quick Pickled Celery (Printable)
Crisp celery stalks pickled in a bright, tangy brine with mustard seeds and peppercorns.
# What You Need:
→ Vegetables
01 - 4 large celery stalks, washed and sliced ¼-inch thick (about 2 cups)
02 - 1 small shallot, thinly sliced
→ 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
# How To Cook:
01 - Pack the sliced celery and shallot into a clean pint jar or heatproof container, pressing gently to maximize space.
02 - Combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar and salt completely dissolve.
03 - Carefully pour the hot brine over the celery, ensuring all vegetables remain fully submerged in the liquid.
04 - Allow the mixture to cool completely to room temperature, then cover tightly and refrigerate for minimum 2 hours to develop optimal flavor.
05 - Keep refrigerated and consume within 2 weeks for best quality and texture.
# Expert Tips:
01 -
- It rescues wilting celery from the compost bin and transforms it into something youll actually crave
- The brine comes together in minutes but makes you look like you put in way more effort
- You can keep a jar in your fridge to instantly upgrade sandwiches, salads, or even just plain snacking
02 -
- Dont skip the cooling step before refrigerating, or the hot jar will raise the temperature of your fridge and affect other food
- The celery will keep for 2 weeks in the refrigerator, though the texture will soften slightly over time
03 -
- Save the brine after you finish the pickles and use it to quick pickle another batch or splash it into salad dressing
- If you only have regular table salt, reduce the amount slightly since its more dense than kosher salt