This Quick Pickled Celery is bright and tangy and crunchy, and so easy to make!
As far as I’m concerned, there can never be too many pickled vegetables. You know that about me by now, don’t you?! My recipe archives include different pickled versions of carrots, squash, red onions, cauliflower, cucumbers, sweet corn, asparagus, and one of my very favorite pickled recipes for a miscellany of veggies.
So it should come as no surprise that I’ve found a delicious pickled way to now enjoy celery. This recipe for Quick Pickled Celery comes together in fast fashion. And there are so many ways to enjoy it!
*This post is sponsored by Dole.
I’m hooked on this new variety of celery from Dole. When I visited the Dole Nutrition Institute near Charlotte, NC a couple months ago, I had my first taste. Besides being milder in flavor, with a snappier texture, my biggest takeaway is that these Premium Celery Hearts are less stringy. This celery is so much more appealing to me, and the kind I used to make this quick pickled celery. You’ll also find it in my wheat berry and spinach salad with orange-curry vinaigrette, so pretty and delicious!
This pickled celery recipe requires no special canning equipment. It’s a refrigerator version of pickling that comes together quickly and easily. A vinegar, salt, and sugar combination is heated on the stove top, poured over the diced celery, and then left to “pickle” in the refrigerator.
Pickled celery can then be used in a variety of ways. Stir it into tuna salad, egg salad, or most any of your favorite pasta or chopped salads. It also makes a great topper for a couple fried eggs at breakfast or a fresh green salad at lunch. Once you try this, I’m betting you’ll find even more ways to add tangy crunch to your meals.
Before you go, here’s that recipe for my Quick Pickled Celery. Enjoy!
Quick Pickled Celery
Ingredients
- 2 cups finely diced (¼" dice) fresh celery
- 1 tablespoon finely diced (¼" dice) yellow onion
- 1 big sprig fresh dill
- ⅔ cup white wine vinegar
- ⅓ cup water
- 3 tablespoons granulated sugar
- 1 tablespoon Morton kosher salt
- ¼ tseaspoon dried celery seed
Instructions
- Place diced celery and onion in a medium nonreactive bowl. Top with the sprig of dill and set aside.
- In a medium saucepan over medium-high heat, stir together vinegar, water, sugar, salt, and celery seed. Stir occasionally, until sugar has completely dissolved.
- Pour hot brine over celery mixture. Let cool to room temperature, then top with a lid or transfer mixture to a jar with a lid. Refrigerate for 2 days before eating. This keeps very well for up to 3 weeks in the refrigerator.
Nutrition Information:
This post is sponsored by Dole. I have partnered with them this year to bring you delicious new recipes bursting with fresh fruits and veggies. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible!
Great on tacos or buffalo chicken wraps. I make a buffalo cauliflower. Great on that with a sprinkling of bleu cheese. Cooked whole is a dynamite presentation.
Recipe sounds yummy. But, do try and stay clear of GMO altered vegetables which have been outlawed in many countries. They tend to take better care of their people (since they’re paying health care bills). So the ban makes sense.
Nice!
Sounds so yummy! I made pickled jalapeños the other day, now I want to try this! Question though – do you I think I could use white vinegar instead of white wine vinegar? Thanks!
This is such a great idea! Pickled celery would be perfect to have in the fridge — I see adding it to sandwiches, eggs in the morning and more!
Thanks, Joanne. I have to say, I’m quite taken with this. It adds tangy crunch to so many dishes!
I love the idea of a less stringy celery, and the quick pickle on it is brilliant.
You have me intrigued. I am not normally a fan of celery but I’m game to try pickled anything!
Ooh, I’ve never had anything quite like this, but I do love celery and pickled things so I’m sure this would be really delicious!
I am SO on team “pickle everything” but I never even thought to do celery. How easy and perfect for a tangy salad addition!
This would be so good in my favorite chicken salad! I am definitely trying this soon!
I looove pickled veggies! I grew up eating giardiniera and loved the celery pieces. I have to start making this, such a nice way to change up your veggies.
I’ve never thought to pickle celery. And I loved anything pickled! I’ll have to give this one a try.
I’ve never tried pickling celery before but I am really intrigued! I’m thinking it would add a whole new level to the chicken salad I love to make…
I could sit and eat this pickled celery with a spoon. That being said, I can imagine that it does a great job of elevating sandwiches and salads!
I need to learn to pickle you – this is so great!
I love this…what a great idea!
Oh! Loving the freshness of his! Sounds great!
Oh my goodness, that looks so fresh and wonderful!
Thank you so much, Carrian!