Ingredients
- Celery: 1 large bunch (about 4 cups sliced)
- Water: 1 cup
- White Vinegar (5% acidity): 1 cup
- Granulated Sugar: 2 tablespoons
- Kosher Salt: 1 tablespoon
- Garlic: 2 large cloves, smashed
- Red Pepper Flakes: 1 teaspoon (or to taste)
- Black Peppercorns: 1 teaspoon
Instructions
- Step 1: Thoroughly wash the celery bunch. Trim the ends and slice the stalks into 1/2-inch to 3/4-inch pieces, ensuring they are sized appropriately to fit snugly into a clean, quart-sized glass jar.
- Step 2: Combine the water, white vinegar, granulated sugar, and kosher salt in a small saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved, then remove the brine from the heat.
- Step 3: Pack the sliced celery tightly into the prepared glass jar. Add the smashed garlic cloves, red pepper flakes, and black peppercorns directly over the celery.
- Step 4: Carefully pour the hot brine mixture over the celery and spices, ensuring the celery is fully submerged. Tap the jar gently on the counter to release any trapped air bubbles, adding a bit more brine if necessary to cover the vegetables.
- Step 5: Allow the jar to cool completely to room temperature (about 1 to 2 hours) before sealing it tightly with a lid. Transfer the pickled celery to the refrigerator and allow it to chill for at least 6 hours, or preferably overnight, before serving.
Notes
- Keep your jar tightly sealed in the refrigerator, and for the freshest texture and spiciest flavor, plan to finish the pickles within three weeks.
- Pickles are served cold, but the flavorful leftover brine makes an excellent, zingy base for salad dressings or a secret ingredient in a homemade Bloody Mary.
- Try dicing this spicy celery and stirring it into potato salad, chicken salad, or even adding it as a garnish to chili or hearty soups for a necessary acidic contrast.
- For the crispiest results, ensure the sliced celery pieces are packed very tightly into the jar; maximum density prevents them from floating and ensures full submersion in the hot brine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American