Ingredients
This recipe uses two simple ingredient groups: the vegetables that go into the jar, and the flavorful pickling brine that transforms them.
For the Celery
- 1 bunch celery, washed and cut into uniform spears — Choose celery stalks that are firm and free of blemishes. Cutting the spears to a uniform size ensures even blanching and a jar that looks as good as it tastes.
- 1 fresh jalapeño, thinly sliced — This adds a gentle, building heat throughout the jar. You can remove the seeds and ribs for a milder pickle, or leave them in for extra spice.
- 3 cloves garlic, thinly sliced — Garlic infuses the brine with savory depth and pairs beautifully with the tangy vinegar and warm mustard seeds.
For the Pickling Brine
- 1½ cups white vinegar — The backbone of any good pickle, white vinegar provides that classic sharp tang.
- ½ cup water — Balances the acidity of the vinegar so the brine isn’t overwhelmingly sharp.
- 1 tablespoon pickling salt — Pickling salt dissolves cleanly and doesn’t contain anti-caking agents that can cloud the brine.
- 1 tablespoon granulated erythritol or another keto-friendly sweetener — Adds a touch of sweetness to balance the acidity without adding sugar or carbs.
- 1 teaspoon mustard seeds — Contributes a warm, slightly peppery flavor that’s classic in pickling blends.
- 1 teaspoon celery seeds — Reinforces the celery flavor and adds a subtle earthy note.
- ½ teaspoon black peppercorns — Provides mild heat and aromatic depth.
- ¼ teaspoon red pepper flakes, optional — For those who want an extra layer of spice beyond the jalapeño.
- 1 bay leaf — Adds a subtle herbal complexity to the brine.
Instructions
Start by washing your celery thoroughly under cold running water to remove any dirt or grit hiding in the ribs. Trim off the base and leafy tops, then cut the stalks into evenly sized spears. Aim for lengths that will fit comfortably inside your glass jar with a bit of room to spare at the top. Uniform spears not only look more appealing packed in the jar, but they also ensure the celery blanches evenly.
Bring a pot of water to a rolling boil. Carefully add the celery spears and blanch for about one minute — no longer. While the celery is blanching, prepare a large bowl of ice water. As soon as the minute is up, use tongs or a slotted spoon to transfer the celery immediately into the ice water bath. This stops the cooking process instantly and helps the celery retain its signature crunch. Let the celery sit in the ice water for a few minutes, then drain it well and pat dry if needed.
In a saucepan, combine the white vinegar, water, pickling salt, keto-friendly sweetener, mustard seeds, celery seeds, black peppercorns, red pepper flakes (if using), and bay leaf. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the salt and sweetener have fully dissolved. You don’t need to boil the brine vigorously — a gentle simmer is enough to meld the flavors together.
While the brine is heating, prepare your glass jar. Choose a clean, sterilized jar large enough to hold all of the celery spears. Place the thinly sliced garlic and jalapeño into the bottom of the jar first, so their flavor infuses the brine from the very start. Then pack the blanched celery spears tightly into the jar, standing them upright if possible. Be careful not to crush or bruise the celery as you pack it in — a snug fit is good, but you don’t want to damage the texture.
Once the brine has finished simmering, carefully pour it over the celery spears in the jar, making sure the liquid completely submerges the vegetables. Leave about half an inch of headspace at the top of the jar to allow for any expansion. If needed, gently tap the jar on the counter to release any trapped air bubbles.
Allow the jar to cool, uncovered, on the counter until it reaches room temperature. This prevents condensation from building up inside a sealed jar, which could dilute the brine or introduce excess moisture. Once cooled, seal the jar tightly with its lid and transfer it to the refrigerator.
While you technically can enjoy this pickled celery after about three to four hours in the refrigerator, patience pays off here. Letting the jar chill overnight allows the vinegar, garlic, jalapeño, and spices to fully penetrate the celery, resulting in a much more flavorful and well-rounded pickle. For the best flavor, try to wait at least 24 hours before digging in.
Once your pickled celery has had time to develop its flavor, it’s ready to enjoy in countless ways. Eat it straight from the jar as a crunchy low carb snack, or use it to add a bright, tangy punch to salads, burgers, sandwiches, wraps, snack boards, or alongside grilled meats.