Pickled Celery
Celery rarely gets to be the star of the show. More often, it disappears into mirepoix, gets filled with peanut butter for ants on a log, or ends up as a Bloody Mary garnish that is promptly discarded. Crunchy, sweet and just spicy enough to keep things interesting, this pickled celery is a natural addition to a cheese or charcuterie board. The Champagne vinegar gives the brine more depth than white wine vinegar alone.
Pickled Celery
Pickled Celery pairs Champagne and white wine vinegars with honey, coriander and chile flakes.
Ingredients
- ½ cup white wine vinegar
- ½ cup Champagne vinegar
- ¼ cup water
- ¾ cup granulated sugar
- ¼ cup honey
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red chile flakes, or less to taste
- 2 bay leaves
- Celery stalks, cut crosswise into ¼-inch pieces, and celery leaves, enough to fill a 1-quart jar
Instructions
- Combine the white wine vinegar, Champagne vinegar, water and sugar in a saucepan. Bring to a boil, stirring until the sugar has completely dissolved.
- Remove from the heat and add the honey, stirring until incorporated. Stir in the coriander seeds, peppercorns and red chile flakes.
- Pack the celery and bay leaves into a clean 1-quart jar. Pour the hot brine and spices over the celery, making sure it is submerged. Let cool to room temperature, then cover and refrigerate.
- The celery will be ready to eat after 24 hours. Keep refrigerated.
Rob Bilson
Publisher
Rob Bilson is co-publisher of Edible Santa Barbara. He enjoys developing recipes and sharing the stories of the people, places and flavors that define Santa Barbara County’s vibrant food community.
