Ingredients
Equipment
Method
- Wash and trim the celery, then slice it into 5 cm (2-inch) pieces or your desired length for pickling.
- In a medium saucepan, combine the water, white wine vinegar, sugar, salt, peppercorns, bay leaf, and sliced garlic. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar and salt are completely dissolved.
- Remove the brine from the heat and let it cool for about 5-10 minutes. This prevents the celery from becoming too soft immediately.
- Pack the sliced celery tightly into a clean, heat-proof jar or container. Ensure there are no large gaps.
- Pour the warm brine over the celery, making sure all pieces are fully submerged. If needed, use a small canning weight or a piece of parchment paper to keep the celery under the liquid.
- Allow the pickled celery to cool completely to room temperature before covering the jar tightly.
- Refrigerate for at least 24 hours before serving to allow the flavours to develop fully. It will keep well in the refrigerator for up to 2 weeks.
Nutrition
Notes
For an extra layer of flavour and a gentle warmth, try adding a pinch of dried chilli flakes or a few sprigs of fresh dill to the brine. This pickled celery is fantastic alongside rich meats, in sandwiches, or as a vibrant addition to salads!