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A quick and easy refrigerator pickled celery recipe that results in a crunchy, tangy condiment to enhance salads, sandwiches, snacks, and more.

Ingredients

Scale
  • 4 cups celery, chopped into bite-sized pieces
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon garlic powder

Instructions

  1. Sterilize clean glass jars before use.
  2. In a medium pot, combine 1 cup white vinegar, 1 cup water, 1/4 cup sugar, and 2 tablespoons salt; stir until dissolved.
  3. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer for about 2 minutes.
  4. Stir in 1 teaspoon mustard seeds, 1 teaspoon black peppercorns, and 1 teaspoon garlic powder; simmer 1 more minute.
  5. Remove the pot from heat and let the pickling liquid cool for 5–10 minutes.
  6. Chop 4 cups fresh celery into bite-sized, evenly sized pieces.
  7. Pack the celery tightly (but not too tight) into the sterilized jar.
  8. Pour the cooled pickling liquid over the celery, ensuring all pieces are fully submerged.
  9. Seal the jar tightly and refrigerate for at least 24 hours before serving.

Notes

For sweeter pickles, increase sugar to 1/3 cup or substitute with honey or agave syrup., Try different vinegars such as apple cider vinegar, rice vinegar, or red wine vinegar for subtle flavor variations., Add fresh herbs like dill or thyme, or spices like red pepper flakes or jalapeño for additional flavor twists., Mix in other quick-pickling vegetables such as carrots, radishes, or onions for a colorful medley., Always refrigerate the pickled celery and consume within two weeks for best freshness., Freezing is possible but may soften celery texture; use within three months if frozen., Do not reuse pickling liquid for safety and flavor reasons.

Nutrition

Find it online: https://cozyovenkitchen.com/pickled-celery-mix-recipes-finds/