Best Pickled Celery Recipes

PICKLED CELERY RELISH

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

ROASTED OYSTERS WITH PICKLED RADISHES, CARROTS AND CELERY ROOT

Steps:

• For the Pickled radishes etc:
• Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.
• Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.
• For the Oysters:
• In a medium skillet, heat the oil over medium-low-heat. Add the leek, shallot and garlic and cook until soft, about 7 minutes. Season with salt and pepper and set aside to cool. Meanwhile, make the brown butter. In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes. Set aside to cool.
• Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.
• To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices. With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top. Drizzle with a little brown butter.
• Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes. Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.

BUFFALO CHICKEN STUFFED BAKED POTATO WITH LIME SOUR CREAM AND QUICK PICKLED CELERY

Steps:

• To meal prep the potatoes: Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until a paring knife inserted into the center goes in easily without any resistance, about 1 hour. If the potato holds onto the knife, or you lift the potato up while removing the knife, continue to roast in 10-minute increments until cooked through. Let cool, then store in an airtight container in the refrigerator. The potatoes will keep well in the refrigerator for up to 4 days.
• To meal prep the bacon: Reduce the oven temperature to 350 degrees F.
• Lay the bacon slices on a baking sheet and bake until golden brown and crisp but still bendable when lifted, 16 to 18 minutes. When meal prepping bacon, it's important to remove the bacon at this point so you can reheat it without overcooking it. Let cool slightly. Pour off the bacon fat and reserve for another use such as scrambling eggs, sautéing breadcrumbs or making fried rice. The bacon fat will hold in the refrigerator for up to a month. Cool the bacon completely, then store in an airtight container in the fridge for up to 4 days.
• To meal prep the lime sour cream: Whisk together the sour cream, chives, garlic, lime zest and juice of the 1 lime in a medium bowl. Season with salt and pepper. Hold the sauce in an airtight container in the refrigerator for up to 4 days.
• To meal prep the quick pickled celery: Toss together the celery, juice of the remaining lime (2 tablespoons) and salt and pepper to taste in a medium bowl. Let stand at least 10 minutes or refrigerate in an airtight container for up to 4 days.
• To meal prep the Buffalo chicken: Melt the butter in a medium sauté pan over medium heat. Add the hot sauce, whisk the mixture together and bring to a simmer. Add the chicken and stir to evenly coat and warm the chicken through, 3 to 4 more minutes. Remove from the heat and add salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 4 days.
• To serve the stuffed baked potato: Preheat the oven to 350 degrees F.
• Cut a slit down the center of as many potatoes as you're serving (keep the remaining refrigerated). Gently press the sides to open up the potatoes. Season with a pinch of salt and pepper and use a fork to break up the potatoes. Place each potato on a baking sheet and top each with 1 tablespoon of the Cheddar. Bake until the cheese is almost melted and the edges of the potato skins are beginning to crisp, about 15 minutes. Add 1/2 slice of bacon per potato to the baking sheet and continue to bake until the bacon is crisped and warmed through, the cheese is melted and the potatoes are heated through, another 5 minutes. When cool enough to handle, crumble the bacon.
• Meanwhile, reheat 1/4 cup of the Buffalo chicken mixture per potato in the microwave or in a sauté pan over medium-low heat.
• Top the melted cheese on each potato with some of the chicken mixture, a dollop of the lime sour cream, a sprinkle of crumbled bacon and some quick pickled celery. Serve immediately.

PICKLED EGGS WITH CELERY AND HORSERADISH

Steps:

• Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
• To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
• The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.

POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY

Steps:

• In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
• Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

SUMMERFIELD FARMS RACK OF LAMB WITH MINT INFUSED PICKLED VEGETABLES, CELERY ROOT PUREE, AND HOISIN BRANDY SAUCE

Steps:

• To make the lamb: Preheat the oven to 400 degrees F.
• Season the lamb on both sides with salt and pepper. Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Allow to rest before carving into individual chops.
• To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil. Remove from heat and allow to cool to room temperature. Pour the vinegar mixture over the vegetables in a small bowl.
• To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender. Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth. Keep warm.
• To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft. Add the brandy and cook until reduced by about half. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a thick sauce. Add the remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste.
• To serve: Place a portion of the celery root puree in the middle of 4 plates. Strain the pickled vegetables and scatter around the puree. Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.

PICKLED CELERY

Steps:

• Slice celery into 1/4 inch thick slices.
• Place in a clean 1 quart mason jar.
• Add dill and some of the celery leaves if you have them.
• In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds 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 for 24 hours before enjoying.

PICKLED GRAPES WITH JICAMA AND CELERY SEED

Steps:

• In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars.
• Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months.