Pickled celery

Pickled Celery Ingredients

  1. Celery stalks 6-7 pieces
  2. Water 1.5 liters
  3. Garlic 4-5 cloves
  4. Ground chili pepper 0.5 teaspoon
  5. Black pepper peas 7-10 peas
  6. Lemons 1 piece (juicy)
  7. Sugar 2 tablespoons
  8. Salt 2 tablespoons
  9. Parsley stalks 1 small bunch
  • Main Ingredients
  • Portion 3-4


A deep plate and a flat plate suitable for it in diameter, a glass can of half a liter, a kitchen knife, cutting board, saucepan, wooden spoon, citrus juice squeezer.

Cooking Pickled Celery:

Step 1: Prepare Celery

Take a bunch of celery and cut off the base from it, backing off 2-3 centimeters. Then clean the stems from the leaves and rinse them with warm, almost hot, running water. Peeled and washed celery, cut into small pieces, a thickness of 2-3 centimeters.
Meanwhile, rinse the parsley stalks as well, and peel the garlic cloves from the husks and cut into thin strips.
Place black pepper, slices of garlic and sprigs of fresh parsley on the bottom of a deep plate or pan, if you want. Sprinkle all over with slices of celery stalk, and then season with ground chili pepper.

Step 2: Cook the marinade.

In a clean pan, draw one and a half liters of water, put it on fire. Add sugar, salt, mix and bring to a boil.
In the meantime, the water begins to boil, rinse the lemons, cut each into halves and squeeze the juice out of them. If you do not have a juicer, then slice the lemons into slices, then make one or two cuts across each pulp across each pulp and simply squeeze them by hand. Just try not to let the pulp and fruit bones get into the juice.
Meanwhile, the marinade in the pan was just about to boil, so add the juice of lemons to it and remove from heat.

Step 3: Pickle Celery

Pour celery with spices in a hot, almost boiling marinade. Cover everything with a flat plate suitable in diameter, it should fall slightly inward, and put on it a half-liter jar filled with water by two-thirds. Leave the celery to cool in this form at room temperature, and then, still, without removing the press, send it to stand in the refrigerator for 3 days. After this time, the petioles will marinate and turn into an appetizing and light snack, which can be safely served to the table.

Step 4: Serve the pickled celery.

Pickled celery should be placed in a small plate, if possible, garnished with fresh green leaves or large olives, and then it will become a mouth-watering and a bit unusual snack that can be served even on a mundane, even on a festive table.
Enjoy your meal!

Recipe Tips:

- Instead of ground chili, you can use fresh, for this, the pepper pod must be washed, peeled, cut into rings and put on the bottom of the pan under the celery.

- For pickling products, not only according to this recipe, you should use either glass or enameled dishes.

- After cooking, put the celery in clean and sterile jars to preserve it for a longer period.