Spicy Celery Quick Pickle Sticks

By • March 13, 2012 10 Comments

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Author Notes: Why should cucumbers have all the fun? Celery sticks make great, snappy, crunchy quick pickles. You can use these pickles in sandwiches, on charcuterie plates, in salads -- and best of all, you can use them as the best Bloody Mary garnish *ever*. You can make these in whatever size you like. If you want to make dramatically long pickle sticks (to place in a Bloody Mary glass, for example), there are directions on how to do that below.vrunka

Food52 Review: These spicy little sticks are just that ...spicy! And oh so tasty. They're quick to make and the kick you get from the chili flakes packs a punch. They don't need to sit for long in the pickling juice, so they're ready before you know it. There are two quantities of mustard seed listed: I used 1.5 tsp of black mustard seed. I can see why this would go well with a bloody mary!thehappycook

Makes 12-20 pickles

  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4 garlic cloves, smashed
  • 1 tablespoon mustard seeds
  • 1 teaspoon red chili flakes
  • 1 tablespoon cracked peppercorns
  • 8 large celery stalks, peeled and cut into pieces (see note)
  1. Bring the vinegar, sugar, and salt to a boil in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add garlic, mustard seed, peppercorns, chili flakes.
  2. Place the celery pieces in a large bowl (preferably glass or ceramic) and pour the vinegar mixture over it. Stir to combine spices. Make sure all the pieces are submerged in the brine. Allow to cool completely (at least a couple hours) before serving.
  3. If you would like to make longer stalks into pickles, you can cut them to the length of the tallest wide-mouthed Mason jar you have. Stand them upright in the jar and pour the brine over them. Cover tightly. As the pickles cool, you may have to shake the jar (carefully!) to distribute the spices and brine.

More Great Recipes: Vegetables|Appetizers|Snacks|Pickles

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Comments (10) Questions (3)


about 1 year ago Nancy

Nancy is a trusted home cook.

Vrunka - great recipe! made originally to use up quickly-wilting celery sticks. Good enough to make on purpose. When they were done, couldn't bear to throw out the brine, so I used it again - this time for blanched green beans. Even better...thanks again.


about 1 year ago Rita Foust

Can I make these with Swiss Chard stems???


about 1 year ago vrunka



over 2 years ago borntobeworn

I made these last night and they are awesome! They would be so good in anything where you use diced celery: potato salad, tuna salad, chicken salad, etc.


over 2 years ago vrunka

Mmm... great ideas. I've always just eaten them straight, but I like the idea of adding them to salads.


over 3 years ago Chokolate911

These are awesome. I made a batch for a cookout and should definitely have double the batch.


over 3 years ago LuvLatte

Hi vrunka, looking at this recipe it sounds wonderful, but I am still confused regarding the mustard seeds being in twice. Several other readers have commented on this and I know you stated in the summary that you use 1.5 teaspoons of black mustard seed. But that is not helping us understand why it is listed twice. Can you please just tell us whether to use 1 teaspoon plus 1 tablespoon or is using the 1.5 teaspoons as you do enough. You have not responded to the other two readers questions regarding this confusion so I am hoping you respond to mine so we can all clear it up and get on with making these rather unusual pickles. Ciao!


over 3 years ago vrunka

Sorry for the confusion -- I think I've finally been able to edit the recipe and get the changes to stick!

The correct amount is one tablespoon.

Thanks for the question and I hope you enjoy them!


over 3 years ago MeghanVK

These look great to this Bloody Mary addict - I'm going to make a batch tonight. How long do they keep? Ie, should I store them in or out of the brine?


over 3 years ago vrunka

Hi Meghan, They keep for a couple days. After that, they still taste good, but get less crisp as time goes on.