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Dill Pickled Celery

Prep Time:

Cook Time:

10-15 Minutes

5-10 Minutes

Serves:

Level of Difficulty (1-10):

1 Jar (1 Liter) Per Iteration

Level 3

Assortment of pickles and pickle brines on a rustic table in an old style kitchen.jpg

About the Recipe

If you are looking for a healthy snack, this is a great choice. That is what I was looking for when I was inspired to go into the food lab and come up with this recipe. The celery remains crunchy and takes on the wonderful flavor of whatever brine you choose. This particular recipe is with a dill brine but you can use a sweet brine or any other brine you like.

Ingredients

  • 4 cups of diced, crispy celery for every 1 liter mason jar

  • One batch of Dill Pickle Brine for every 1 liter mason jar


Dill Pickle Brine
www.mikesfoodlab.com
Dill Pickle Brine
Although pickles are inexpensive, making your own gives you a sense of accomplishment that doesn’t come off-the-shelf. In addition, it allows you to control the quantity of salt and sugar.

Preparation

  • Make one batch of brine for each 1 liter jar. 

    • Alternatively, you can use any other brine of your choice.

  • Wash the celery thoroughly and cut off the butts and leaves.

    • If your celery is limp, completely immerse it in cold water and refrigerate it for a day before using it. It is best if you use fresh, firm celery.



 

  • Dice the celery into pieces approximately one inch long and then rinse them once again.



  • Sterilize your mason jars and lids following the directions on “How to Make Pickles” using the link below:


How to Make Pickles
www.mikesfoodlab.com
How to Make Pickles
This is a process description and not an actual recipe. However, by following this process, you can make a variety of pickled vegetables. Let yourself experiment with the world of pickling.

  • Bring your brine to a light boil.


Boiling Brine
Boiling Brine

  • As soon as the jars are sterilized, pack them with the diced celery to just below the threads.


Pack Jars With Celery
Pack Jars With Celery

  • Fill the jars with hot brine, making sure all the celery is immersed.  Fill only up to the beginning of the threads.  You can add extra seasonings at this point if you choose (i.e., peppercorns, mustard seeds, dried dill).


Fill Jars With Brine
Fill Jars With Brine

  • Using sterilized tongs, immediately put on the rubberized lids and then fasten the rings.  The rings should only be put on finger tight at this stage. 



You may have some brine left over but it is better to have a bit too much than to be short.

  • Once the lids have popped, you can tighten them a bit more.  

  • Allow the jars to cool to room temperature and then you can either refrigerate them or store them in a cool dry place.

    • After 4-5 days, the pickles are ready to consume. After a couple of weeks, they are even better.

    • These pickles can keep for approximately 5 months, unopened.  Once opened, they will be good for about one month, like any pickles you would buy. 


Always refrigerate opened jars.

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