Quick Pickled Celery

A jar of celery with a fork on a wooden cutting board.

This quick pickled celery recipe is crunchy, tangy, slightly sweet, and super versatile, too. Try it in salads, with chicken wings, with grilled meats and vegetables, or as a snack!

5 from 25 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings: servings

Calories: 20kcal

Equipment

Cutting Board
Kitchen Knife
Large Measuring Cup
Measuring Spoons
Small Saucepan
Wooden Spoon
16 oz Glass Jar or Nonreactive Container

Ingredients

2 to 4 stalks celery enough to fill a 12- to 16-ounce glass Mason Jar
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt

Instructions

Slice celery to fill about three-quarters of a 12- to 16-ounce glass Mason jar. You can also use a nonreactive bowl or ceramic baking dish.
Measure the sugar, salt, and vinegar and add them to a small saucepan. Bring to a boil over medium-high heat and stir. Then lower the temperature to medium-low until the sugar and salt have dissolved and remove from the heat.
Add the celery to your Mason jar. Pour the hot liquid over the sliced celery.
Let cool to room temperature, then serve or store in the fridge for later use.

Notes

General

If you only have a 32-ounce Mason jar, double the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
This recipe cannot be traditionally canned.

Storage

These quick pickles can be stored safely in the fridge for 2 weeks.
I do not recommend freezing this recipe.

Nutrition