Quick Celery Pickles
By Bryan RoofPublished on January 27, 2026
Time
10 minutes, plus 1 hour pickling
Yield
Serves 8 to 12 (Makes about 1 quart)
Ingredients
1 pound celery ribs, trimmed and cut into 4 by ½-inch sticks5 sprigs fresh tarragon 1¼ cups seasoned rice vinegar ¼ cup water 2 garlic cloves, peeled and halved¼ teaspoon black peppercorns ¼ teaspoon yellow mustard seeds
Before You Begin
We cold-brine the celery because it absorbs the brine so quickly. The brine can be reused once for another batch of celery sticks.
Instructions
- Place 1 pound celery, trimmed and cut into 4 by ½-inch sticks, and 5 sprigs tarragon upright in 1-quart glass jar with tight-fitting lid.
- Whisk 1¼ cups seasoned rice vinegar, ¼ cup water, 2 halved garlic cloves, ¼ teaspoon peppercorns, and ¼ teaspoon mustard seeds together in bowl. Pour brine into jar, making sure all celery is submerged. Affix jar lid and refrigerate for at least 1 hour before serving. Pickles will keep, refrigerated, for up to 6 hours in brine. For longer storage, remove celery from brine and refrigerate in airtight container for up to 24 hours.
Time
10 minutes, plus 1 hour picklingYield
Serves 8 to 12 (Makes about 1 quart)Ingredients
1 pound celery ribs, trimmed and cut into 4 by ½-inch sticks
5 sprigs fresh tarragon
1¼ cups seasoned rice vinegar
¼ cup water
2 garlic cloves, peeled and halved
¼ teaspoon black peppercorns
¼ teaspoon yellow mustard seeds
Ingredients
1 pound celery ribs, trimmed and cut into 4 by ½-inch sticks
5 sprigs fresh tarragon
1¼ cups seasoned rice vinegar
¼ cup water
2 garlic cloves, peeled and halved
¼ teaspoon black peppercorns
¼ teaspoon yellow mustard seeds
Ingredients
1 pound celery ribs, trimmed and cut into 4 by ½-inch sticks
5 sprigs fresh tarragon
1¼ cups seasoned rice vinegar
¼ cup water
2 garlic cloves, peeled and halved
¼ teaspoon black peppercorns
¼ teaspoon yellow mustard seeds
Why This Recipe Works
To create these quick pickles, we opted for the mellow acidity and sweetness of seasoned rice vinegar, which perfectly complemented the celery. Garlic, black peppercorns, and mustard seeds contributed a hint of heat and spice, while fresh tarragon added a subtle anise note.
Before You Begin
We cold-brine the celery because it absorbs the brine so quickly. The brine can be reused once for another batch of celery sticks.
Instructions
- Place 1 pound celery, trimmed and cut into 4 by ½-inch sticks, and 5 sprigs tarragon upright in 1-quart glass jar with tight-fitting lid.
- Whisk 1¼ cups seasoned rice vinegar, ¼ cup water, 2 halved garlic cloves, ¼ teaspoon peppercorns, and ¼ teaspoon mustard seeds together in bowl. Pour brine into jar, making sure all celery is submerged. Affix jar lid and refrigerate for at least 1 hour before serving. Pickles will keep, refrigerated, for up to 6 hours in brine. For longer storage, remove celery from brine and refrigerate in airtight container for up to 24 hours.
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