Quick Pickled Celery
Yield: 12 servings
This Quick Pickled Celery is bright and tangy and crunchy, and so easy to make!
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:
Serving: 1 Calories: 40kcal Carbohydrates: 9g Sodium: 1210mg Fiber: 1g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.