Snacking is one of our favorite past times, especially when the weather is chilly. During football season, what’s on the menu is not only fun, but usually involves something pickled to go with all those burgers and barbecued foods! A good bunch of celery will be snappy in flavor, not too stringy, and will make the perfect dipping companion for bleu cheese or fresh ranch dressing (a necessity if you’re also serving buffalo chicken wings!).
Below is quick and easy recipe for Pickled Celery. Make it the day ahead for your next tailgating party, paired with Snowbirds Vintners 2016 Grüner Veltliner!
Quick Pickled Celery
by Chef Jamie McFadden
- 1 bunch celery, cleaned, retain leaves
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoons mustard seeds
- 2 teaspoon coriander
- 1 teaspoon peppercorns
- 4 large sprigs fresh dill
Slice celery into 1/4 inch thick slices and place in a clean 1 quart mason jar along with the dill and the celery leaves.
In a small saucepan combine the vinegar, water, sugar, salt, mustard seeds, coriander and peppercorns. Bring mixture to a simmer and stir until sugar and salt and completely dissolved. Carefully pour contents over the celery in the jar. Let mixture cool, uncovered, then place the lid on and refrigerate.
The pickled celery will be ready to eat in 24 hours.