This quick and easy pickled celery recipe by Gordon Ramsay is perfect for adding a tangy crunch to your meals. Made with simple pantry staples like vinegar, garlic, and spices, it’s a versatile side dish or topping. Ready in just a few days, this delicious snack elevates salads, sandwiches, or snacks.
Ingredients Needed:
- 2 cups fresh celery, cut into 3–4 inch sticks
- 2 garlic cloves, sliced thin or smashed
- 1 cup white vinegar
- 1 cup water
- 2 teaspoons Kosher salt or pickling salt
- 1 tablespoon white sugar
- 1 teaspoon black peppercorns
- 1 teaspoon celery seed
- 1 teaspoon dill seed
How To Make Pickled Celery Recipe?
- Prepare the jars: Place celery sticks and garlic into 2 jars, leaving ¼ inch of space at the top.
- Make the brine: Combine vinegar, water, salt, sugar, peppercorns, celery seed, and dill seed in a saucepan. Heat until the salt and sugar dissolve, then boil for 2 minutes.
- Fill the jars: Pour the hot brine over the celery in the jars, ensuring spices are distributed evenly and leaving space at the top.
- Seal and cool: Close the jars tightly and let them cool to room temperature.
- Refrigerate and brine: For the best flavor, store the jars in the fridge for at least 48 hours before eating.
Recipe Tips:
- Use fresh celery: Choose firm, crisp celery sticks for the best texture and flavor in your pickles.
- Sterilize the jars: Always use clean and sterilized jars to prevent contamination and extend shelf life.
- Ensure brine covers celery: Fully submerge the celery in the brine to ensure even pickling.
- Measure ingredients carefully: Exact measurements are crucial to balance the flavors of the brine.
- Allow enough brining time: Let the jars sit in the fridge for at least 48 hours for the flavors to develop fully.
How To Store Leftovers?
Cool the pickled celery to room temperature first. Then, store it in the fridge for up to 3 weeks. No need to reheat it—just eat it straight from the jar.
Nutrition Facts:
- Calories: 24 kcal
- Total Fat: 0.22g
- Saturated Fat: 0.06g
- Cholesterol: 0mg
- Sodium: 384mg
- Potassium: 318mg
- Total Carbohydrate: 4g
- Dietary Fiber: 2.1g
- Sugars: 1.8g
- Protein: 0.92g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Pickled Onions Recipe
- Gordon Ramsay Pickled Cucumber Recipe
- Gordon Ramsay Tuna Nicoise Salad Recipe
Gordon Ramsay Pickled Celery Recipe
Description
This quick and easy pickled celery recipe by Gordon Ramsay is perfect for adding a tangy crunch to your meals. Made with simple pantry staples like vinegar, garlic, and spices, it’s a versatile side dish or topping. Ready in just a few days, this delicious snack elevates salads, sandwiches, or snacks.
Ingredients
Instructions
- Prepare the jars: Place celery sticks and garlic into 2 jars, leaving ¼ inch of space at the top.
- Make the brine: Combine vinegar, water, salt, sugar, peppercorns, celery seed, and dill seed in a saucepan. Heat until the salt and sugar dissolve, then boil for 2 minutes.
- Fill the jars: Pour the hot brine over the celery in the jars, ensuring spices are distributed evenly and leaving space at the top.
- Seal and cool: Close the jars tightly and let them cool to room temperature.
- Refrigerate and brine: For the best flavor, store the jars in the fridge for at least 48 hours before eating.
Notes
- Use fresh celery: Choose firm, crisp celery sticks for the best texture and flavor in your pickles.
- Sterilize the jars: Always use clean and sterilized jars to prevent contamination and extend shelf life.
- Ensure brine covers celery: Fully submerge the celery in the brine to ensure even pickling.
- Measure ingredients carefully: Exact measurements are crucial to balance the flavors of the brine.
- Allow enough brining time: Let the jars sit in the fridge for at least 48 hours for the flavors to develop fully.