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.
