Quick Pickled Celery
This easy pickled celery recipe gives you a crisp, tangy condiment that's ready in minutes!
Servings: 8 servings
Calories: 20kcal
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
Instructions
- Place the sliced celery and garlic in a clean jar.
- 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.
- Carefully pour the hot brine over the celery and garlic. Make sure the bay leaf goes in too.
- Let the mixture cool to room temperature (about 30 minutes), then cover and refrigerate.
- 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.
- Enjoy!
Video
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
Serving: 1serving | Calories: 20kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 442mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg
