Quick Pickled Celery
Quick Pickled Celery
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"Brine" refers to the salty, often vinegar-based liquid in which vegetables are preserved to become pickles. Quick pickles are stored in the refrigerator and ready to eat in about an hour. Swap out celery for turnips, rashishes, cucumbers, carrots and more!
Written by: POH Nutrition Services Team
Ingredients
Ingredients
2 - 4 stalks celery, enough to fill 12- to 16-oz jar
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt
Recipe Steps
Recipe Steps
Wash and trim the celery. Slice the celery or cut it into jar size pieces. Place the celery in a clean jar or non-reactive bowl with a lid.
Add the vinegar, sugar, and salt to a pan over medium heat. Stir until sugar and salt are dissolved. Let the mixture, called brine, cool to room temperature. Pour the brine over the celery to the top. Cover and store in the refrigerator. Pickled celery will be ready to eat in about 1 hour and can be stored in the refrigerator for up to 2 weeks. Serve with love!
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