Quick Pickled Celery (Printer-friendly)
Crisp celery slices pickled in a bright vinegar brine with aromatic spices, ready to elevate any dish
# What You’ll 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 Make It:
01 - Place the sliced celery and shallot into a clean pint jar or heatproof container.
02 - In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
03 - Once the brine reaches a simmer and the sugar and salt have dissolved, pour the hot brine over the celery in the jar, ensuring the vegetables are fully submerged.
04 - Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving for best flavor.
05 - Store in the refrigerator and use within 2 weeks.
# Expert Tips:
01 -
- The crunch stays perfectly snappy even after days in the fridge, unlike mushy store bought versions
- They transform plain sandwiches into something special with zero extra effort
02 -
- Dont skip the cooling step or your celery will lose its signature crunch
- The flavor develops exponentially after the first 24 hours in the refrigerator
03 -
- Cut your celery on a diagonal for more surface area absorption and prettier presentation
- Save the brine after the celery is gone and use it to quick pickle sliced carrots or fennel