Homemade Celery Pickles
How to Make Homemade Celery Pickles: A Recipe with Carrots for a Sweet and Sour Crunchy Pickle
Many people enjoy making homemade pickles that invigorate the palate with their sweet and sour flavors, especially during summer. Today, I’m introducing celery pickles, which have a unique aroma. Celery, a low-calorie diet food often used in Western cuisine, has a crisp texture and a distinctive scent that can be polarizing. It has an herbal fragrance similar to Angelica and a satisfyingly crunchy texture, making it a perfect accompaniment to grilled meats. If you find it challenging to eat raw celery, try making it into delicious pickles! I’ve added carrots from my refrigerator for a beautiful color and extra flavor, but feel free to add other vegetables like cucumbers or cabbage. I’ll share the perfect ratio for a not-too-salty, delicious pickle brine and a detailed guide on how to make celery pickles.
Main Ingredients- Celery 150g (approx. 1/2 stalk)
- Carrot 120g
Pickle Brine- Water 400ml
- Sugar 200ml
- Vinegar 200ml
- Salt 1 tsp
- Whole Peppercorns 15
- Pickling Spice 1/2 tsp
- Water 400ml
- Sugar 200ml
- Vinegar 200ml
- Salt 1 tsp
- Whole Peppercorns 15
- Pickling Spice 1/2 tsp
Cooking Instructions
Step 1
If you’ve bought a whole stalk of celery, use about half of it (150g) for pickling. First, trim off the bottom ends of the celery stalks. For any leftover celery, pat it dry with paper towels, wrap it in paper towels, and store it in an airtight container in the refrigerator to keep it fresh longer.
Step 2
Remove the outer leaves of the celery and wash it thoroughly under running water. Pay close attention to cleaning the grooved inner parts of the celery stalks, as they can easily trap dirt or debris.
Step 3
After washing and thoroughly drying the celery, use a peeler to thinly shave off any tough outer fibers. This step will make the texture much more tender.
Step 4
Slice the prepared celery diagonally into pieces about 1cm thick. You can cut them into your preferred shape. Slicing them diagonally creates a larger surface area, allowing the pickle brine to penetrate better.
Step 5
Slice all of the prepared half-stalk of celery. You can include the celery leaves if you like, but if you prefer a less fibrous texture, it’s perfectly fine to discard them. I used a small amount of leaves to add extra flavor when wrapping them with meat.
Step 6
I’ve prepared two small carrots (120g total). This is about the same amount as the celery. You can omit the carrots if you prefer, but adding them gives the pickles a beautiful color and adds extra nutrients.
Step 7
Slice the carrots diagonally, similar to the celery, into pieces about 2-3cm long. If you are adding other vegetables, cutting them to a similar size will make the pickles look appealing and easier to eat.
Step 8
Neatly arrange the sliced celery and carrots in a clean, sterilized 1L glass jar, layering them attractively. To prevent them from floating, place the lighter celery leaves towards the bottom of the jar.
Step 9
Now, let’s make the delicious pickle brine! In a pot, combine 400ml water, 200ml sugar, 1 tsp salt, 15 whole peppercorns, and 1/2 tsp pickling spice. Heat this mixture.
Step 10
Once the sugar has completely dissolved and the brine is boiling vigorously, turn off the heat just before adding 200ml of vinegar. Adding the vinegar at the very end helps preserve its aroma and creates a perfectly balanced pickle brine.
Step 11
Pour the hot pickle brine over the vegetables in the prepared jar, filling it to the top. Using hot brine is crucial to prevent the vegetables from becoming mushy and to maintain their crispness for a long time. Securely close the lid, let it cool completely at room temperature, and then refrigerate to enjoy your delicious homemade pickles!
