Home » Condiment Recipes

Easy Pickled Celery (Quick and Delicious!)

ByKristen Wood Last updated

No ratings yet

This post may contain affiliate links which means we may earn a small commission at no extra cost to you. Thank you for your support!

Skip to Recipe Pin Jump to Video

In my easy pickled celery recipe, you’ll be giving this plain veggie a crunchy, tangy twist. This condiment jazzes up salads, sandwiches, and more, and is incredibly easy to make at home — no conventional canning required. Naturally vegan, vegetarian, and gluten-free! 

An open glass jar of pickled vegetables, including pickled celery and topped with a bay leaf, sits next to a spoon on a wooden surface.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

A Note From Kristen

Pickling veggies is always a great way to enhance their texture and flavor. That’s why I keep a jar of pickled celery on hand — ready to add a punchy kick to any dish. It’s amazing how much zing it can bring to a meal! This recipe uses pantry staples and takes almost no time to prep. I hope you love it as much as I do!

~Kristen

A glass jar filled with pickled celery and a bay leaf sits on a wooden surface, with a metal spoon resting on top, holding tangy pickled celery slices.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Celery Stalks: The star ingredient. It gives the dish a mild, peppery flavor and crisp texture. 
  • Garlic Cloves: Adds aromatic and savory notes to the brine, and gives the celery flavor without overpowering it.
  • White Vinegar: Acts as the acidic base of the pickling liquid, giving it a classic tang. You can use apple cider vinegar if you want the brine to have a sweeter, fruitier edge.
  • Water: Dilutes and mellows down the acidity of the pickling brine so it isn’t too harsh. 
  • Sugar: Adds a slight sweetness while balancing the sourness of the vinegar brine. You can use any granulated sweetener you prefer.
  • Salt: Adds flavor and helps in the preservation of the pickled celery. Sea salt works best.
  • Yellow Mustard Seeds: Gives the celery a warm, subtle spice.
  • Ground Black Pepper: Adds a touch of heat and earthy spice to the dish. 
  • Bay Leaf: Provides herbal, floral notes that deepen the flavor profile of the pickling liquid.
  • Red Chili Flakes: Optional; they add a gentle yet enjoyable kick to this quick pickle recipe. You can omit adding it if you’re sensitive to heat.
An open glass jar filled with pickled vegetables, including pickled celery, sliced green peppers, garlic, spices, and topped with a bay leaf.

How to Make Quick Pickled Celery

01

SLICE

Place the sliced celery and garlic in a clean jar.

A glass jar filled with pickled celery and sliced garlic sits on a wooden surface.

02

SIMMER

Combine the remaining ingredients in a small saucepan over medium heat. Bring the vinegar mixture to a light simmer and stir until the sugar and salt dissolve.

A close-up of a pot with water, a bay leaf, mustard seeds, peppercorns, and crushed red pepper flakes prepared for pickled celery.

03

POUR

Carefully pour the hot liquid over the celery and garlic, making sure the bay leaf goes in too.

Open glass jar filled with pickled celery, sliced green vegetables, garlic cloves, and a bay leaf, sitting on a wooden surface.

04

COOL AND ENJOY

Let it cool to room temperature for about 30 minutes. It’s ready to serve after 30 minutes, but the flavor improves after a few hours in the fridge. Enjoy!

A spoon holding sliced pickled vegetables, including tangy pickled celery, hovers above an open glass jar brimming with more pickled vegetables on a wooden surface.

Serving Ideas

  • Enjoyed on its own as a tangy snack.
  • As a topping for your favorite salads.
  • Spoon it over a bowl of rice or quinoa.
  • As a topping for tacos or veggie burgers.
  • Serve alongside cheese and crackers on a snack board
  • Stir it into pasta salad for a zesty crunch.
An open glass jar filled with pickled celery, sliced garlic, spices, and a bay leaf sits on a wooden surface.

Expert Tips

  • I recommend using at least a 20-ounce jar. This swing-top jar is my favorite to use for quick pickling recipes such as this celery.
  • Make sure to cut the celery into even slices so it absorbs the brine at the same rate, ensuring consistent flavor and texture throughout.
  • For maximum crunch and flavor, use celery with bright green stalks without any limp or rubbery parts.  
  • Want to switch up this recipe? Here are some tasty variations:
    • Add fresh chopped dill and lemon zest to make it bright and citrusy.
    • Increase the sugar content for a sweeter taste.
    • Add fresh thyme and rosemary for a herby twist.
    • Add cucumber, carrot slices, or red onions for sweetness and color.
    • Toss in some smoked paprika or dried chipotle peppers to give the pickled vegetables a smoky, savory kick.
    • Add black peppercorns, red pepper flakes, a teaspoon of sriracha, or sliced chili for a fiery version.
A spoon holding chopped pickled celery above an open glass jar filled with tangy pickled celery pieces.

More Delicious Pickled Recipes You Might Enjoy

An open glass jar of pickled vegetables, including pickled celery and topped with a bay leaf, sits next to a spoon on a wooden surface.

Quick Pickled Celery

Author: Kristen Wood
20kcal
No ratings yet
Print
Share Go Ad-Free
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
This easy pickled celery recipe gives you a crisp, tangy condiment that's ready in minutes!
Servings 8 servings
Course Condiments, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian

Ingredients

  • 8 celery stalks thinly sliced
  • 2 small garlic cloves thinly sliced
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon red chili flakes optional – omit if you are sensitive to heat

Method

  1. Place the sliced celery and garlic in a clean jar.
  2. In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, black pepper, bay leaf, and optional chili flakes. Bring to a light simmer and stir until the sugar and salt dissolve.
  3. Carefully pour the hot brine over the celery and garlic. Make sure the bay leaf goes in too.
  4. Let the mixture cool to room temperature (about 30 minutes), then cover and refrigerate.
  5. It’s ready to enjoy after 30 minutes, but the flavor improves after a few hours. It will keep in the refrigerator for up to 2 weeks.
  6. Enjoy!
Want To Save This Recipe?

Notes

I recommend using at least a 20-ounce jar. This swing-top jar is my favorite for quick pickling recipes, like this celery.
Storage 
Pickled celery isn’t shelf-stable. Store it in the refrigerator for up to 2 weeks. Make sure the lid is tightly closed. Toss it once you notice any signs of spoilage, like sliminess or mold.

Nutrition

Serving1servingCalories20kcalCarbohydrates3gProtein0.1gFat0.2gSaturated Fat0.01gPolyunsaturated Fat0.05gMonounsaturated Fat0.1gSodium442mgPotassium17mgFiber0.2gSugar3gVitamin A38IUVitamin C0.2mgCalcium7mgIron0.1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

Have You Tried This Recipe?

Rate and comment below to let us know how it was!

Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating