Quick Pickled Celery (Printable)

Crisp celery stalks quickly pickled in a tangy brine with mustard seeds and peppercorns. Ready in hours for salads, sandwiches, or snacking.

# 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 Prepare:

01 - Place the sliced celery and shallot into a clean pint jar or heatproof container, packing them tightly to maximize space.
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 the sugar and salt are completely dissolved.
03 - Once the brine reaches a simmer, carefully pour the hot liquid over the celery in the jar. Ensure all vegetables are fully submerged in the brine.
04 - Let the mixture cool to room temperature uncovered, then cover with the lid 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 texture.

# Expert Advice:

01 -
  • These pickles transform boring celery into something bright and addictive in just a couple hours
  • They keep for weeks in the fridge, so you always have something crispy on hand for snacking or garnishing
  • The recipe is infinitely adaptable once you master the basic brine ratio
02 -
  • Do not use reactive metal containers like aluminum for pickling, as the acid will interact with the metal and give the celery an off taste
  • The celery will continue to soften slightly each day it sits in the fridge, so for the crispest texture, eat within the first week
  • If your celery has thick, fibrous strings, peel the outer stalks with a vegetable peeler before slicing for a more tender pickle
03 -
  • Save the brine after you finish the celery and use it to quick pickle another batch of vegetables for a second round of pickles
  • These make excellent gifts packed in pretty jars with custom labels, especially during the holidays

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