Pickled Celery

Looking for a tangy, refreshing condiment? Make a batch of Pickled Celery, and you’ll find countless ways to incorporate it into your meals.

I watch a lot of cooking competition shows, and I often see chefs pickling various vegetables to jazz up their dishes. Sometimes, it’s a requirement of the challenge; other times, it’s to add incredible flavor, crunch, color, and texture to the dish. This recipe for pickled celery could hold its own in any cooking competition.

I remember my mother making pickled cucumber and onion slices when I was young, so I thought I would try it for myself a few months ago. However, I went into the process without a recipe—after all, how hard could it be? I just poured some vinegar and sugar into a jar with the cucumbers, and it turned out so bitter that it went straight into the garbage. No amount of fixing worked.

The moral of that story is to use a recipe when making pickled vegetables. This recipe has the perfect balance of sweet, salty, and tangy. Using the basic pickling liquid, you can also swap out the celery for cucumbers, cauliflower, carrots, cabbage, and other veggies. Or you can combine different veggies for additional flavor and color.

Is Pickled Celery Healthy?

Low in fat and calories, pickled celery is a healthy side dish or condiment. It contains no gluten, dairy, or any of the other top eight allergens. It’s ideal for vegetarians and vegans. The issue of most concern with pickled veggies is the sodium and sugar content. Sodium is crucial for quick pickle recipes because it acts as a natural preservative and inhibits bacteria growth. However, you can reduce the amount, as vinegar itself acts as a preservative.

You can also use a little potassium chloride to replace a portion of the salt, but not all, to reduce the sodium content. Check the package label for substitution ratios, and know that potassium chloride can leave a bitter aftertaste, so you only want to use it sparingly.

How To Choose Seasonal Veggies For Pickling

Many vegetables lend themselves well to pickling, but knowing when they are at their peak of seasonal goodness can help you decide which ones to use. The chart below provides a seasonal guide.

Spring: asparagus, broccoli, cabbage, carrots, celery, mushrooms, onions

Summer: green and yellow beans, carrots, celery, cucumber, peppers, summer squash

Fall: green and yellow beans, broccoli, cauliflower, cabbage, carrots, celery, mushrooms, onions, peppers

Winter: cabbage, carrots, celery, onions

Keep in mind that this is a general guide. Where you live may also dictate what is available, and you can use any vegetable you desire in your pickling brine. Other recommendations include radishes, turnips, and okra.

FAQs & Tips

Serving Suggestions

Pickled celery is an excellent addition to a charcuterie board, and you can use it alongside Tomato Bacon Jam, a Cheese Ball, and Candy Grapes. Talk about an explosion of colors and taste sensations!

Add pickled veggies to sandwiches and salads, such as this Salami Sandwich, Pimento Cheese Sandwich, Strawberry Walnut Salad, or Antipasto Salad. The added crunch you get from the celery brightens any dish.

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