Pickled Celery

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by Nancy Buchanan on April 17, 2012

Sometimes my eyes are bigger than my stomach.

Especially when it comes to fresh produce.

I just can’t help myself – those gorgeous mounds of cute little persian cucumbers call to me and somehow end up in my shopping basket along with creamy heads of cauliflower, and bright green bunches of celery almost all on their own. In terms of “shopping addictions” this isn’t a bad one to have – produce is good for you and is generally cheaper than a new pair of shoes.

But shoes last…. and fresh produce doesn’t.

So what is a “shopoholic” like me  to do? Fortunately there is a better solution than joining a 12 step program.

Refrigerator pickles.  No water baths required and you can make them in small batches.  All you need is a few clean jars, some vinegar, produce (think I’ve got that one covered) and your imagination… oh,  and about 15 minutes!!

Cucumber pickles Pickled Celery

And they will surpass just about anything you can buy off a supermarket shelf!!! You can pickle just about any firm vegetable – celery, carrots, cauliflower, peppers, zucchini, green beans, mushrooms, radishes, onions and beets. You can make jars of individual vegetables or pair them. You can make them sweet or more savory -spicy or not… it’s really up to you and your taste buds!

There is of course, only one problem with all these choices…  I may just have another addiction to deal with…

 

Pickled Celery

Prep Time: 10 minutes

Cook Time: 5 minutes

15 minutes

Yield: 1 qrt pickled vegetables

Always make sure that your prep and cooking area and utensils are clean. Make sure the jars and lids you are using are clean (wash in very hot, soapy water or run through the dishwasher) and free of chips, cracks, etc. Although this recipe is for celery, the basic "brine" can be used for any vegetable: the ratio is for every 1 pound of vegetables use 1 cup vinegar, 1 cup water, 1/2 cup sugar (for sweet pickles) and 2 Tbsp. sugar for more savory pickles and 1 Tbsp. salt.

Ingredients

  • 1 bunch celery, cleaned
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 tbsp. sugar
  • 1 Tbsp. salt
  • 1 small red chile, sliced
  • 2 tsp. mustard seeds
  • 1 tsp. peppercorns
  • 4 large sprigs fresh dill

Instructions

  1. Slice celery into 1/4 inch thick slices.
  2. Place in a clean 1 quart mason jar.
  3. Add dill and some of the celery leaves if you have them.
  4. In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns.
  5. Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
  6. Carefully pour contents over the celery in the jar.
  7. Let mixture cool, uncovered, then place the lid on and refrigerate.
  8. Pickles will be ready to eat in 24 hours.
  9. If properly refrigerated, pickles should last up to one month.
 Pickled Celery

Pickled Cucumbers

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 1 quart pickles

Ingredients

  • 5 or 6 small persian cucumbers
  • 1 cup cider vinegar
  • 1 cup water
  • 1 Tsp. mustard seed
  • ½ cup sugar
  • 4 or 5 sprigs fresh tarragon
  • 1 tsp. peppercorns
  • 1 Tbsp. salt

Instructions

  1. Thinly slice cucumbers and place in a clean, 1 qrt mason jar - you can either use a knife or a mandoline to cut the cucumbers. Place the tarragon into the jars.
  2. In a small saucepan combine the vinegar, water, sugar, salt peppercorns and mustard seeds. Bring mixture to a simmer and cook until sugar and salt are completely dissolved.
  3. Pour the mixture over the cucumbers.
  4. Let the mixture cool and then place the lid on and refrigerate.
  5. Cucumbers will be ready to eat in 24 hours. If kept refrigerated, pickles will last about 1 month in the refrigerator.
 Pickled Celery

 

 

 

 

 

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{ 10 comments… read them below or add one }

Lana @ Never Enough Thyme April 18, 2012 at 6:47 am

What beautiful pickles, Nancy! Pickling is one of the kitchen tasks that I truly enjoy. I spend many weekends each summer canning all manner of things so that they’re shelf-stable for storage. However, this quick pickling method is great for extra produce or when you just don’t want to get out all the canning equipment. I keep some kind of refrigerator pickle on hand almost all the time.

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Nancy April 24, 2012 at 11:22 am

I couldn’t agree more Lana… was thinking of maybe having “pickling party” this summer – I think it would be so much fun!!

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Lisa April 18, 2012 at 8:34 am

I love refrigerator pickles..and now that summer is here, I can’t wait to make them for BBQ’s. However, although I’ve eaten pickled celery, I’ve never made it. Looking forward to trying your recipe! It looks terrific!

Reply

Madonna April 18, 2012 at 11:08 am

I just made these pickles. So easy. So cheap. I have not tried the tarragon, only the dill. I will have to try your version. I love knowing what is in my food.

Reply

Nancy April 24, 2012 at 11:21 am

Me too Madonna! I love making pickles because the possibilities are almost endless!

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Linda April 19, 2012 at 1:24 pm

Thank you, thank you for this post! I needed this kind of reminder to get back to refrigerator pickling! How did I let that skill get away from me?!

Reply

Nancy April 24, 2012 at 11:21 am

I know exactly what you mean.. I’ve been on a bit of a “pickle tear” lately and have been pickling just about everything in sight!

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Baker Street April 24, 2012 at 8:03 pm

Oh these look spectacular Nancy! Thank you so much for sharing this post. :)

Reply

genie lanier August 18, 2013 at 9:20 am

I am new to pickling, but love gardening, cooking & baking…I am single so have vegetables for canning or freezing no matter how small my garden is…I donate to the food pantry also. Luv to try new recipes…

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Nancy August 18, 2013 at 7:45 pm

So envious of those with a green thumb!!! Refrigerator pickling is great for small batches – and the combinations are truly endless!!!

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