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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.