Brine Pickled Celery

Brine Pickled Celery

Is celery in season where you are?  It’s not in season here.  Actually, can they even grow celery in North Dakota?  I’m not sure.  I’ll have to ask my CSA owners from North Star Farm.  I found an interesting link on pinterest where someone cut the bottom of a celery stalk and planted it.  Just for fun I gave it a try and it’s growing happily in my kitchen.  It’s not putting out any roots yet but the top is growing.

I’ve never been a huge fan of celery.  It’s been more of a tool to get the peanut butter or ranch dressing to my mouth.  But for some reason, the thought of pickled celery sounded good.  Well I finally gave it a shot and, yes, it is good!  This is a ferment that seems to be getting better and better as time goes by.  It tasted good after a week on the counter but after another week in the fridge, it tastes even better.  This celery is great without the aid of ranch dressing!

I’ve been using a slightly different method for fermenting lately and I’m loving it!  I made up a gallon of brine solution (19 gms of sea salt per quart of water).  You can play around with the amount of salt if this is too salty for your palate.

Brine Pickled Celery

  • 1 small bunch of celery
  • 2 garlic cloves, smashed
  • 1/4 onion, sliced
  • 1 bunch of fresh dill
  • 2% brine solution (19 gms salt per 1 quart water)

Trim celery and cut into pieces to fit your jar.  Stuff celery in a quart sized mason jar (you might need 2 jars depending on how much celery you have).  Insert garlic, onion slices and dill in between the celery stalks.  Cover with salt brine to about 1″ from the top of the jar.  Close your fermentation vessel and don’t forget to fill the airlock and let set at room temperature for 5-7 days or until bubble activity dies down.  Move to cold storage.


Part of Friday Food Flicks, Fight Back Friday, Freaky Friday, Sunday School, Fat Tuesday, Traditional Tuesday

Brine Pickled Celery on Punk Domestics

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18 comments to Brine Pickled Celery

  • Jen

    I wonder if I would like celery better if it was fermented? What do you think? Def at the bottom of my veggie list.

  • Michaela

    I cut the bottoms off!! It works wonderfully, but you have to make sure you keep the water above the bottom, or it gets slimy & falls apart and dies….. (like my run-on? LOL).

    Ask me how I know….. 🙂

  • It’s actually kinda funny you posted this. I’d already taken pics to blog about is.

  • Thanks for the idea, Melanie! I am featuring this post on Friday Food Flicks tonight. Thanks for sharing it


  • […] Obsessions with a variation of the recipe by Sandor Katz (and instructions for using an air lock), pickled celery at Pickle Me Too, and fermented mushrooms by Jen of Real Food Freaks who needed a solution for […]

  • David

    Hi… I was wondering if one has water kefir they can use that instead of the whey? Not just in this, but in all recipes that call for whey? Also I dont have the specific pickl- it but I have another system airlock brand that has worked great, so would I not even need the whey or starter? I’m new to fermenting foods, though water kefir is easy for me. Also what does this taste like? Celery fermented?

    • Melanie

      I’ve never tried using water kefir myself but I have heard of others doing it. I see no reason why not. I hesitate to recommend other airlock systems beside the Pickl-It (tomorrow I have a post scheduled explaining why a bit more) because the other systems on the market are not actually airtight and it does make a difference. Plus some systems use Tattler lids which there is debate about whether they leach chemicals into foods. I don’t feel comfortable using them at this time.
      As I’m learning more and more about fermenting, I keep adjusting how I do things. I’m not recommending using extra salt in place of a culture anymore simply because the resulting product is what I believe would be more of a salt cure than an actual ferment. It’s not palatable either. If you don’t have a true airtight environment, you’re better off using a culture of some sort (left over juice from a previous ferment, kefir, or whey).
      And the celery… I’m never good at describing tastes, lol! I love it. Think celery but salty and pickly. Does that help? Haha!

    • I don’t think you can use straight kefir as fermentation agent. You can sour kefir a bit more than usual, and strain whey from it – it will be the best. That’s what I do anyway. Good luck.

      • Melanie

        I was referring to water kefir (at the time). I no longer like using any starter at all in my ferments. I’d rather let the food go through all the natural stages of fermentation. Adding whey or reserved brine from another veggie just skips stages. I’m finding my ferments taste so much better without starters.

  • Tanya

    I am making this tomorrow, as soon as I buy more jars! I have been fermenting everything in sight lately, and this is next on my list.

    “Pickle me too” everything seems to be saying to me! (Great name!)

  • […] making some pickles myself with celery, rhubarb, cucumbers, […]

  • I started making yogurt last year. I strain it and have several cups of liquid that I end up throwing away because I have no idea what to do with it!
    Any suggestions? Is this considered whey?

  • Marghi McKeon

    Patricia Heinze, do not through away that precious yogurt whey. This old gal has a bunch of recipes that are great. My favorite is this one:

    It is like sour dough without the hassle of feeding the stuff every few days.

  • Jim

    Fermenting is even easier this way.

    Wash a qt canning jar. Put 1 tbs non iodized salt and any spice in jar. Fill with celery, carrots, cucumbers, beets, turnips, cabbage,chard etc. Screw on regular cap.(non fermenting lock necessary) Put in dark space. Shake the jar daily for a couple of days.(Mix’s the salt and spices) Ready in about 1 week.
    They get more sour the longer you wait.

    I like hot peppers for carrots. Leave them at least a month.
    I’ve tried curry, dried mustard for cumbers. All good.

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