Description
Pickled celery is a vibrant and flavorful way to elevate your meals with its crunchy texture and tangy taste. This quick and easy recipe takes just 8 minutes of your time, making it perfect for busy cooks looking to add zest to salads, sandwiches, or as a delightful snack. With its ability to preserve excess celery during peak season, this pickled treat will impress guests at summer barbecues or cozy dinners alike. Enjoy the bright flavors and health benefits of homemade pickled celery that can last up to two months in your fridge!
Ingredients
Scale
- 1 lb fresh celery (cut into sticks or diced)
- 1 cup filtered water
- 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
- Prepare mason jars by adding a pinch of whole black pepper, fennel seed, and chopped Fresno pepper at the bottom of each jar.
- Cut the celery stalks into your desired size—sticks or diced.
- In a small saucepan, combine water, white vinegar, apple cider vinegar, honey, and kosher salt. Heat over low until the mixture reaches a gentle boil and all ingredients are well combined.
- Carefully pour the hot brine over the cut celery in each jar, ensuring all pieces are submerged.
- Allow jars to cool to room temperature before sealing with lids and refrigerating.
- For optimal flavor, let sit for at least 24 hours before enjoying.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 15
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Choose crisp, fresh celery for the best crunch. Experiment with spices like garlic or dill for varied tastes. Store pickled celery in airtight mason jars for up to two months in the fridge.