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Pickled Celery

Total time 15 mins
Yield Makes 2 cups (serving size: 2 tbsp.)
Chef Aaron Woo of Natural Selection restaurant in Portland combines this quick pickle with a variety of vegetables and tops bowls of his Carrot and Parsnip Soup with it. For the home cook, we opted to keep it simple and use just the celery. A spoonful of it gives the soup lots of flavor and crunch. 


  • 3 tablespoons each cider, Champagne, and white balsamic vinegars
  • 1 tablespoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon whole allspice
  • 2 thyme sprigs
  • 1/4 teaspoon whole cloves
  • 1 large garlic clove
  • 2 cups finely diced celery

Nutrition Information

  • calories 6.9
  • caloriesfromfat 4.9 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 1.6 g
  • fiber 0.2 g
  • sodium 119 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring to a boil 1 2/3 cups water and all the ingredients except celery in a small saucepan. Remove from heat and stir in celery. Let cool, then chill overnight.
Natural Selection, Portland, Oregon