Name: Bloody Mary Pickled Celery
Ingredients: 1 bunch celery, washed and cut into jar-length sticks; 2 cups white vinegar; 1 cup water; 2 tablespoons prepared horseradish; 2 tablespoons hot sauce; 2 cloves garlic, peeled; 1 tablespoon Worcestershire sauce; 1 tablespoon pickling salt; 1 teaspoon black peppercorns; 1 teaspoon celery seeds

Ingredients

Scale

1 bunch celery, washed and cut into jar-length sticks
2 cups white vinegar
1 cup water
2 tablespoons prepared horseradish
2 tablespoons hot sauce
2 cloves garlic, peeled
1 tablespoon Worcestershire sauce
1 tablespoon pickling salt
1 teaspoon black peppercorns
1 teaspoon celery seeds

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Instructions

Step 1: Wash and Cut the Celery

Wash the celery thoroughly under cold running water and trim the root end. Separate the stalks and cut them into sticks that fit inside a clean glass jar. Leave a little room at the top, about half an inch to an inch, so the brine can cover the celery completely.

A wide-mouth quart jar or a tall jar typically works best for celery sticks. If your sticks are too tall, trim them to fit. You can use the leftover trimmings in soups, stocks or salads.

Step 2: Make the Brine

In a saucepan, combine the white vinegar, water, prepared horseradish, hot sauce, Worcestershire sauce and pickling salt.

Step 3: Heat and Dissolve

Heat the mixture gently over medium heat, stirring until the salt dissolves completely. You do not need to boil it hard. As soon as the salt has dissolved and the brine is steaming, remove it from the heat. Let it cool slightly, so it is warm but not scalding.

Allowing the brine to cool for a few minutes helps the celery keep its crunch. Pouring a boiling brine straight over the celery can soften it.

Step 4: Pack the Jar

Place the celery sticks, garlic cloves, black peppercorns and celery seeds into a clean glass jar. Stand the celery sticks upright and pack them in snugly so they stay submerged.

Step 5: Add the Brine

Pour the brine over the celery until it is completely covered. Include the horseradish and any spices that settled in the saucepan. If needed, press the celery down gently to make sure it is fully submerged. Any celery sticking out above the brine may become discolored or spoil.

Step 6: Seal and Refrigerate

Let the jar cool to room temperature, then seal it tightly and place it in the refrigerator. For the best flavor, wait at least 24 to 48 hours before eating. The longer the celery rests, the more flavorful and tangy it becomes.

Step 7: Serve

Serve the pickled celery chilled. Use it as a Bloody Mary garnish or enjoy it as a tangy, spicy snack.