Quick Pickled Celery Recipe

Pickled celery is a delicious way to add crunch and a tangy bite to salads, sandwiches, and even cocktails. This quick pickled celery recipe is simple to make with just a handful of pantry staples. If you've ever found yourself with too much celery and need a great way to use it up, this easy refrigerator pickle recipe is perfect. The vinegar brine gives celery a flavorful punch, making it a great topper for so many dishes.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Servings: 12 Servings

Calories: 27 kcal per serving

Ingredients

1 lb - Celery
1 cup - water
1 cup - white vinegar
1 cup - apple cider vinegar
3 tablespoons - honey
2 teaspoons - kosher salt
1 tsp - whole black pepper
½ tsp - fennel seed
1 - Fresno pepper

Instructions

Place a pinch of whole black pepper, fennel seed, and chopped Fresno pepper at the bottom of each mason jar.
Cut the celery stalks into sticks or diced pieces.
In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 cup apple cider vinegar, 3 tablespoons honey, and 2 teaspoons kosher salt. Bring to a gentle boil over low heat.
Pour the hot brine over the cut celery, ensuring all pieces are submerged.
Let the jars cool to room temperature, then screw on the lids and store in the refrigerator.
Let sit for at least 24 hours before enjoying. Pickled celery will keep for up to 2 months.

Nutrition