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Featuring this easy recipe for quick pickled celery.

Quick Pickled Celery

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This quick pickled celery recipe adds a zesty, crunchy tang to your chopped salads, and is the ultimate wingman for your chicken wings. Customize the flavors with different herbs and spices, and serve it alongside your smoked or grilled meats.

  • Total Time: 10 minutes
  • Yield: About 15 pieces 1x


  • 5 stalks of celery
  • ½ jalapeno, sliced lengthwise (optional)
  • 1 cups water
  • ½ cup distilled vinegar
  • ½ cup rice vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 5 sprigs of dill
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns


  1. Wash and trim celery stalks. Measure out the celery to make sure it can fit inside a glass mason jar. Slice each stalk into the same length.
  2. Add the spices and celery to the mason jar. Place the spices and herbs in first, then pack the celery sticks into the jar. Add the slice of jalapeno if using.
  3. Heat the brine on the stove. Add the water, vinegar, salt and sugar to a small saucepan and bring to a low boil. Whisk the brine to dissolve the ingredients and turn off the heat.
  4. Pour the hot brine into the jar. Carefully, add the brine and make sure the celery is completely submerged. Use a weight to press them down if needed.
  5. Allow the pickled celery to cool before storing in the fridge. Place a lid on the mason jar and set it in the fridge for at least 2 hours, preferably overnight. The celery will stay fresh for up to a month, but maintains it’s crunch the best during the first 2 weeks.


  • If you need more brine, simply add a mix of 50/50 vinegar and water to the jar to top it off.
  • You may peel the celery before adding it to the jar if you feel the skin is rough.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Category: Sauces & Salsas
  • Method: Pickling
  • Cuisine: Condiment
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