Quick Pickled Celery Recipe

Introduction

This quick pickled celery recipe is a simple, tangy way to add crunch and zest to your snacks and meals. Ready in just 10 minutes, it’s perfect for those who want a flavorful, homemade pickle without the wait.

Ingredients

• 5 stalks of celery
• ½ jalapeno, sliced lengthwise (optional)
• 1 cup water
• ½ cup distilled vinegar
• ½ cup rice vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 5 sprigs of dill
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Instructions

1. Step 1: Wash and trim the celery stalks, then slice each stalk into lengths that will fit inside a glass mason jar.
2. Step 2: Place the dill sprigs, mustard seeds, black peppercorns, and if using, the jalapeno slices, into the mason jar first.
3. Step 3: Pack the celery sticks tightly into the jar on top of the spices and herbs.
4. Step 4: In a small saucepan, combine the water, distilled vinegar, rice vinegar, kosher salt, and sugar. Bring the mixture to a low boil while whisking to dissolve the salt and sugar, then remove from heat.
5. Step 5: Carefully pour the hot brine over the celery in the jar, making sure the celery is fully submerged. Use a weight if necessary to keep the celery underwater.
6. Step 6: Allow the jar to cool to room temperature, then seal it with a lid and refrigerate for at least 2 hours, preferably overnight, before enjoying.

Tips & Variations

• For extra heat, add more jalapeno slices or a pinch of red pepper flakes to the brine.
• Try swapping dill for fresh thyme or tarragon to change the flavor profile.
• Use apple cider vinegar or white wine vinegar instead of rice vinegar for a different tang.
• Keep the celery slices uniform to ensure even pickling and easier packing in the jar.

Storage

Store the pickled celery in a sealed mason jar in the refrigerator. It stays crisp and flavorful for up to 1 month, though it maintains its best crunch within the first 2 weeks. Serve chilled and enjoy straight from the jar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of celery?

Yes, you can quick pickle other firm vegetables like carrots, cucumber, or green beans using the same brine and method.

Do I need to refrigerate the pickled celery?

Yes, this quick pickle recipe is designed for refrigeration and should be kept cold to stay fresh and safe for consumption.

Quick Pickled Celery Recipe

---

★★★★★

4.5 from 148 reviews

• Author: anna
• Total Time: 10 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Quick Pickled Celery is a vibrant and crunchy condiment made by soaking fresh celery stalks in a tangy and slightly sweet brine infused with dill, mustard seeds, black peppercorns, and optional jalapeno for a subtle heat. This easy recipe takes just 10 minutes to prepare and offers a refreshing, flavorful addition to sandwiches, salads, or as a snack.

---

Ingredients

Scale 1x2x3x

Vegetables

• 5 stalks of celery
• ½ jalapeno, sliced lengthwise (optional)

Brine & Spices

• 1 cup water
• ½ cup distilled vinegar
• ½ cup rice vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 5 sprigs of dill
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

---

Instructions

1. Wash and trim celery stalks: Thoroughly rinse the celery under cold water to remove any dirt and then trim the ends of each stalk.
2. Measure and slice celery: Cut each celery stalk into lengths that fit inside your glass mason jar to ensure easy packing.
3. Add spices and celery to jar: Place the dill sprigs, mustard seeds, and black peppercorns at the bottom of the jar first, then pack the sliced celery sticks upright inside the jar. Add the sliced jalapeno if using for heat.
4. Heat the brine: In a small saucepan, combine water, distilled vinegar, rice vinegar, kosher salt, and sugar. Bring to a low boil while whisking to dissolve the salt and sugar completely, then remove from heat.
5. Pour hot brine into jar: Carefully pour the heated brine over the celery and spices in the jar, making sure all celery is submerged. Use a weight or small utensil to press the celery down if needed.
6. Cool and refrigerate: Allow the jar to cool to room temperature, then seal with a lid and refrigerate for at least 2 hours, preferably overnight, to develop flavor and crispness.
7. Store and enjoy: The pickled celery keeps fresh and crunchy for up to one month in the refrigerator, with optimal taste and texture during the first two weeks.

Notes

• Using both distilled and rice vinegar balances acidity and flavor for a milder, more complex brine.
• Optional jalapeno adds a subtle spicy kick; omit if you prefer a milder pickle.
• Ensure celery is fully submerged in the brine to prevent spoilage.
• For best crunch, consume within two weeks of pickling.
• Use clean glass jars to prevent contamination and extend shelf life.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: pickled celery, quick pickles, easy pickled vegetables, celery recipe, homemade pickles, dill pickles