Before cutting celery, trim and wash it. Trim off the tough, dirty, and/or discolored parts of the ends. Then, trim off the leafy tops down to the joint. Wash each rib under running water to remove any dirt. Pat dry.
Sticks
For wide celery sticks that can be stuffed, cut each rib of celery crosswise in half or into thirds.
For thin celery sticks or batons, cut each rib of celery crosswise in half or into thirds. Then, slice each piece lengthwise into four skinny sticks.
Diced
Follow the instructions for cutting skinny celery sticks. Then, cut the sticks crosswise into diced pieces.
Sliced
Cut each rib crosswise into slices of your desired size.
Angled
Hold the rib or your knife at a 45-degree angle and cut into pieces of your desired size.
Video
Notes
Store cut celery in an airtight container or jar. Add water to the container until it covers the celery. Seal tightly. Keep in the refrigerator for up to 2 weeks, replenishing the water every few days.
If you are storing a head of celery that has not been cut, wrap it in aluminum foil. Store in a drawer in the fridge for up to 4 weeks.
Use cut celery for dipping, on veggie trays, in salads or soups, or for stuffing.