Looking for a tangy, refreshing condiment? Make a batch of Pickled Celery, and you’ll find countless ways to incorporate it into your meals.
I watch a lot of cooking competition shows, and I often see chefs pickling various vegetables to jazz up their dishes. Sometimes, it’s a requirement of the challenge; other times, it’s to add incredible flavor, crunch, color, and texture to the dish. This recipe for pickled celery could hold its own in any cooking competition.
I remember my mother making pickled cucumber and onion slices when I was young, so I thought I would try it for myself a few months ago. However, I went into the process without a recipe—after all, how hard could it be? I just poured some vinegar and sugar into a jar with the cucumbers, and it turned out so bitter that it went straight into the garbage. No amount of fixing worked.
The moral of that story is to use a recipe when making pickled vegetables. This recipe has the perfect balance of sweet, salty, and tangy. Using the basic pickling liquid, you can also swap out the celery for cucumbers, cauliflower, carrots, cabbage, and other veggies. Or you can combine different veggies for additional flavor and color.
Is Pickled Celery Healthy?
Low in fat and calories, pickled celery is a healthy side dish or condiment. It contains no gluten, dairy, or any of the other top eight allergens. It’s ideal for vegetarians and vegans. The issue of most concern with pickled veggies is the sodium and sugar content. Sodium is crucial for quick pickle recipes because it acts as a natural preservative and inhibits bacteria growth. However, you can reduce the amount, as vinegar itself acts as a preservative.
You can also use a little potassium chloride to replace a portion of the salt, but not all, to reduce the sodium content. Check the package label for substitution ratios, and know that potassium chloride can leave a bitter aftertaste, so you only want to use it sparingly.
How To Choose Seasonal Veggies For Pickling
Many vegetables lend themselves well to pickling, but knowing when they are at their peak of seasonal goodness can help you decide which ones to use. The chart below provides a seasonal guide.
- Spring: asparagus, broccoli, cabbage, carrots, celery, mushrooms, onions
- Summer: green and yellow beans, carrots, celery, cucumber, peppers, summer squash
- Fall: green and yellow beans, broccoli, cauliflower, cabbage, carrots, celery, mushrooms, onions, peppers
- Winter: cabbage, carrots, celery, onions
Keep in mind that this is a general guide. Where you live may also dictate what is available, and you can use any vegetable you desire in your pickling brine. Other recommendations include radishes, turnips, and okra.
FAQs & Tips
How Do I Store Leftovers?
Pickled celery will stay fresh for up to 2 weeks in the refrigerator when stored in a tightly sealed jar. Glass jars are ideal for pickling veggies. You can use an airtight plastic container if you do not have any jars. These pickled veggies do not freeze well.
Can I Add Other Herbs To My Pickling Solution?
Celery seed, dill, mustard seed, thyme, parsley, and coriander seeds are all excellent options to add to your liquid. You can also spice things up by adding sliced serrano or jalapeño peppers to the jar.
Can I Substitute Apple Cider Vinegar For White Vinegar?
Any vinegar can go into quick-pickled veggies. The flavor profile will change when using different vinegars, such as balsamic, red or white wine, rice, or apple cider. Fruit-flavored balsamic vinegar such as mango, peach, or pear can make a great alternative when pairing pickled celery with a summer salad featuring fish or chicken.
Serving Suggestions
Pickled celery is an excellent addition to a charcuterie board, and you can use it alongside Tomato Bacon Jam, a Cheese Ball, and Candy Grapes. Talk about an explosion of colors and taste sensations!
Add pickled veggies to sandwiches and salads, such as this Salami Sandwich, Pimento Cheese Sandwich, Strawberry Walnut Salad, or Antipasto Salad. The added crunch you get from the celery brightens any dish.
Ingredients
- 3/4 cup white vinegar
- 3/4 cup water
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes optional
- 4 celery stalks cut into sticks or slices
- 2 cloves garlic peeled and smashed (optional)
- 1 bay leaf optional
Instructions
- In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Place the cut celery pieces into clean glass jars. Add the garlic cloves and bay leaf, if using.
- Carefully pour the hot brine over the celery in the jars, making sure the celery is fully submerged.
- Allow the jars to cool to room temperature. Cover them with lids and refrigerate for a minimum of 1 hour before serving. For optimal flavor, let it pickle overnight.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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