Week 19: Pickled Celery

I’ve been going a little crazy with the fruit lately so wanted to go back to basics for this week. Today’s pickle recipe is a simple pickled celery concoction – super easy and can be done with as much or as little seasoning as desired. These turned out somewhat similar to the original quickle recipe with a few tweaks based on what I had on hand. Specifically, and similar to asparagus, this was another great way to utilize dried herbs when you don’t have time to get fresh.

I’ve pickled celery before as a garnish of sorts in pickled peppers but this recipe really focused on the celery which is, in my opinion, one of the lowlier vegetables. Nothing a little pickling can’t help with though!

Pickled Celery Recipe

Makes 2 pints



  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 2 tbsp kosher salt
  • 2 tsp dried dill (1 per pint)
  • 2 tsp mustard seeds (1 per pint)
  • 2 tsp rainbow peppercorns  (1 per pint)
  • 8 celery stalks (about 1 bunch)


  • Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.


  • Add 1 tsp each of spices and dried dill to 2 pint jars (or all to 1 quart jar).


  • Trim celery into stalks or chunks. Add to jar(s).


  • Cover each jar with the cooled brine give them a shake to distribute spices.


  • Recommended use: these would add a nice zing to salads or chopped up even more for tuna or egg salads. They really keep their crunch!


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