Quick Pickled Celery (Print version)
Crisp celery stalks pickled in a bright, tangy brine with aromatic spices. Ready in hours.
# 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, packing them tightly.
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 constantly until sugar and salt dissolve completely.
03 - Once the brine reaches a simmer, carefully pour the hot liquid over the celery in the jar, ensuring the vegetables are completely submerged.
04 - Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving to allow flavors to develop fully.
05 - Store in the refrigerator and use within 2 weeks for optimal quality and flavor.
# Expert suggestions:
01 -
- These pickles come together in fifteen minutes but keep for weeks in the fridge
- The brine balances bright acidity with just enough sweetness to make them irresistible
02 -
- The celery stays crispier if you slice it slightly thicker than you think you should
- Waiting the full two hours makes a dramatic difference in how well the flavors penetrate
03 -
- Apple cider vinegar gives a mellower, fruitier note than white vinegar
- Let the brine cool slightly before pouring if you want the celery to stay extra crisp