Pickled Celery

This quick refrigerator pickle recipe is spicy, herbaceous, and perfectly crunchy.

Course Condiment, Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Resting Time 30

Total Time 45

Servings ¼-cup servings

Calories 12kcal

1.5 cups sliced celery cut into ½-inch pieces, diced, or cut into batons; about 3 ribs
½ cup white wine vinegar can sub red wine or apple cider vinegar
½ cup water
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon whole peppercorns
¼ teaspoon red pepper flakes
1 tablespoon roughly chopped fresh dill

Prepare the celery into your desired shape and size. Stuff it into a wide-mouthed jar with a lid (at least 16 ounces).
Combine the white wine vinegar, water, granulated sugar, salt, peppercorns, and red pepper flakes in a saucepan. Cook over medium heat, stirring occasionally, until the salt and sugar dissolve.
Pour the brine over the celery in the jar. Add the fresh dill. Stir gently.
Let the brine come to room temperature before sealing and transferring to the fridge. You can now enjoy the celery, or keep it in the fridge overnight if you want it to have a stronger taste.
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Uses: sandwiches, burgers, tacos, egg or tuna salad, charcuterie boards, fish, grain bowls
How long does it last? Keep in a sealed jar in the fridge for up to 2 weeks. Please note this is a quick pickle recipe and is not intended to be suitable for canning or shelf-stable pickling.