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Quick Pickled Celery

Use pickled celery in salads (ex: green, tuna, egg) or pasta dishes. It also makes a great topper for fried eggs at breakfast.


2 cups celery, finely diced
1 tablespoon yellow onion, finely diced
1 large sprig fresh dill
⅔ cup white wine vinegar
⅓ cup water
3 tablespoons sugar
1 tablespoon sea salt
¼ teaspoon celery seed


  1. Place diced celery and onion in a medium nonreactive bowl. Top with the sprig of dill and set aside.
  2. In a medium saucepan over medium-high heat, stir together vinegar, water, sugar, salt, and celery seed. Stir occasionally, until sugar has completely melted.
  3. Pour hot liquid over celery, onion, and dill. Let mixture cool to room temperature on the counter. Put a lid on the bowl or transfer mixture to a jar.
  4. Refrigerate for at least 2 days before eating. Pickled celery will keep for a month in the refrigerator.