Description
This pickled celery recipe is a great way to preserve fresh celery and add a delicious tangy flavor to salads, sandwiches, and snacks.
Ingredients
Scale
- 1 lb fresh celery
- 1 cup water
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 3 tablespoons honey
- 2 teaspoons kosher salt
- 1 teaspoon whole black pepper
- ½ teaspoon fennel seed
- 1 Fresno pepper (de-seeded and finely chopped)
Instructions
- Prepare mason jars by placing a pinch of whole black pepper, fennel seed, and chopped Fresno pepper in the bottom of each jar.
- Cut the celery into sticks or dice it according to your preference.
- In a small saucepan, combine water, white vinegar, apple cider vinegar, honey, and kosher salt. Bring to a gentle boil over low heat.
- Pour the hot brine over the cut celery in each jar, ensuring all pieces are submerged.
- Let the jars cool at room temperature before sealing them with lids and refrigerating.
- For optimal flavor, allow pickled celery to sit for at least 24 hours before enjoying.
Notes
- For best results, use fresh and crunchy celery.
- Adjust the sweetness and saltiness to your taste preferences.
- This pickled celery can last for several weeks in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Pickling
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 8g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg