Recipe: Pickled Celery

Pickling is an ages old method for food preservation – its works for more than just cucumbers. As a matter of fact, pickled celery is a treat that you must try in homemade chicken salad.

Just like all pickle recipes you need to make a brine, cut up your food, pack it together and let it age.  Pickled celery needs to sit at lease 24 hours after you mix everything, but I try t o wait a little longer before I throw in my egg salad or my favorite tuna fish sandwiches.

I will post the recipe below so you can easily experience the goodness of pickles celery:

 

Ingredients:

• 1/2 c white vinegar
• 1/2 c water
• 1 1/2 T pickling spice*
• 2 t kosher salt
• 1 T sugar
• dash cayenne pepper
• 4 stalks celery

* A good pickling spice mix is: a bay leaf, 2-3 whole cloves, 2 whole allspice berries, and a teaspoon of mustard seed.

Procedure:

1. Cut celery into 1/4 slices
2. Simmer everything but the celery until the sugar and salt has dissolved.
3. Fill pint jar with the celery and carefully pour the hot mixture over.
4. Top with water if needed to covered the celery.
5. Cover and store in the refrigerator. Pickles will be ready after 24 hours

Pickled Celery could not be any easier to make, its a great way to store celery (if processed in a water bath or kept in the refrigerator), and it tastes great.

The best thing is that this pickled celery recipe is not well known so you can surprise everyone with a new recipe…