Pickled celery pairs well with any meal because of its signature crunchy and acidic flavor. You have probably enjoyed pickled celery at a restaurant or bar, served as a side to your burger. Pickling is a perfect way to preserve and flavor your celery, and we will show you just how easy it is!
Pickling is a simple and delicious way to preserve your celery. Start with some fresh celery, then wash and prepare the celery stalks. Cut the celery into small discs or stalks. Next, prepare a brine of your choice on the stove. Add your celery, brine, and spices to a mason jar and let the pickled celery sit for at least 48 hours before serving!
Here are a few simple tips that will help you look for fresh celery.
Tip #1: Look for tightly-packed celery stalks.
Tip #2: Fresh celery will have crisp stalks and vibrant green color. Avoid celery with stalks that feel rubbery.
Tip #3: The stalks should have a firm texture and a medium thickness.
Tip #4: Celery leaves can indicate how fresh celery is. If the leaves are limp, the celery is not fresh.
You can pickle as much or as little celery as you require. You will need about ½ a bunch of celery to make a pint-sized jar of pickled celery. One bunch of celery weighs about 1 pound, so you can expect two pint-sized jars per pound of celery. The recipe we use will yield 2 pints of pickled celery.
To prepare the celery for pickling:
You need a brine to pickle celery. We will prepare a simple brine using vinegar, water, salt, and sugar. Mix all the ingredients in a saucepan and bring it to a boil on the stovetop. Once it has come up to a boil, you are ready to use the brine for pickling.
You can use wide-mouth pint-sized or quart-sized jars to store the pickled celery. Make sure you use jars that can withstand the hot brine and refrigeration temperature. A glass jar works great for pickling because you can quickly notice any signs of spoilage.
Since this is a quick pickled recipe for celery, no canning is involved. So for proper storage, you must store the celery in the refrigerator.
Allow the celery to marinate in the brine for at least two days before you use it. If you continue to store it in the refrigerator, your pickled celery will last you for up to 2 weeks!
You can use pickled celery in many ways. Stir it into different salads for a sweet and tangy crunch; add it to your favorite pasta, sandwiches, and casseroles; or use it to garnish your breakfast eggs! With pickled celery, you will have a variety of new dishes to enhance with flavor and texture.
It is best to use distilled white vinegar to pickle vegetables. This vinegar has a mellow aroma with a tart flavor that does not affect the color of the vegetables.
Pickled celery will last in your fridge for up to 2 weeks. You should check your pickled celery periodically to ensure no spoilage forms. If you notice mold or any signs of spoilage, discard the jar.
Pickled celery is a great way to add flavor, variety, and a crunch to your usual diet. Give this pickled recipe a try, and we are sure you will be coming back to it again and again!
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