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Pickled Celery

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5 from 6 reviews

Tangy pickled celery with black peppercorns, mustard seed, and dill weed.

Ingredients

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  • 1 bunch celery
  • 1 onion
  • 4 cloves garlic 
  • 3 tablespoons sugar
  • 1 cup vinegar
  • 2/3 cup water
  • 1 teaspoon dill weed
  • 1 teaspoon mustard seed
  • 1 teaspoon peppercorns
  • 1/2 teaspoon celery seed
  • 1 Tablespoon canning salt

Instructions

  1. Prepare water bath canner, and heat over medium heat until almost boiling
  2. Cut celery into desired pieces (diced, sliced, etc.)
  3. Slice onion and garlic into thin slices
  4. Pack with sliced celery and onion
  5. Divide garlic between jars
  6. In a small saucepan, bring vinegar, water, dill weed, mustard seed, peppercorns, celery seed, and canning salt to a boil
  7. Fill jars to within 1/2 inch of headspace
  8. Wipe rims, making sure they are free of debris
  9. Fit jars with rings and lids, and screw down firmly
  10. Place in water bath canner, and bring the canner to a boil
  11. Process for 5 minutes
  12. Remove from heat
  13. Open the lid, and carefully remove jars from the water, insulating against drafts with a  towel
  14. Let cool completely
  15. Store in a cool place out of direct sunlight

Find it online: https://www.frugalfarmwife.com/article/pickled-celery/

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