Spiced Pickled Celery

Recipe from Ricky Moore

Adapted by Brigid Washington

Spiced Pickled Celery — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.

Total Time: 15 minutes, plus cooling and 2 days’ chilling
Rating: 4(50)
Notes: Read community notes

Tangy and crunchy, with the tingle of warm and assertive spices, this pickle recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C., can easily be made with kitchen staples, yet its sweet, nuanced pucker belies its no-frills ingredient list. Each component, even those used in the smallest measure, works overtime to ensure that this pickle is more than the sum of its parts. With a heady but not overpowering bite, this condiment has tremendous range and can be used to top savory soups and stews, like Mr. Moore’s Peanut Fish Stew, or brighten omelets, sandwiches and salads. It keeps, refrigerated, for two to three weeks. —Brigid Washington

Featured in: The Unassuming Ingredient at the Heart of a Chef’s Kwanzaa Feast

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Ingredients

Yield:2 cups

2cups diced celery (about 6 stalks)
3fresh dill sprigs
1tablespoon diced yellow onion
1tablespoon very finely chopped or grated orange zest
1tablespoon very finely chopped or grated lemon zest
⅔cup white wine vinegar
3tablespoons granulated sugar
1tablespoon kosher salt (such as Diamond Crystal)
1tablespoon pickling spice

Ingredient Substitution Guide

Preparation

Step 1
In a medium, nonreactive bowl or jar with a secure-fitting lid, place the diced celery, dill sprigs, onion and citrus zests. Set aside.
Step 2
In a small saucepan over medium-high heat, combine the vinegar, sugar, salt, pickling spice and ⅓ cup water. Cook, stirring occasionally, until the sugar has dissolved, about 2 minutes. Ready a fine-mesh sieve.
Step 3
Using the sieve, strain the hot liquid over the celery mixture; discard the pickling spice. Allow the condiment to cool at room temperature for 30 minutes. Cover and refrigerate, undisturbed, for at least 2 days prior to eating.

Ratings

4 out of 5

50 user ratings

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Private Notes

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Cooking Notes

KB1 year ago

These are so easy and delicious. A big hit on tonight’s Xmas Eve cheese/olive/pickle/mushroom pâté/nuts etc. board.

Bunny7 months ago

Pickling spice, any brand in particular as they come with all sorts of spice mixtures and vary greatly!

Hailey M10 months ago

Cut onions into rings or strips rather than chopped, to make them more appealing for future use. Keep some of the pickling spice in the brine, rather than straining and discarding. Peel the citrus using a veggie peeler and then make small, delicate strips by slicing across the larger pieces of peel. Super delicious pickle. Perfect for a snack plate.

Dave1 year ago

My wife was skeptical, but after I made this, she decided it needed to be on the table as much as possible. Great flavore

Doug B.1 year ago

I wasn't sure which holiday dish needed this simple and fabulous blast of flavor, but I made up a batch as soon as I saw the recipe. It turns out that it's the perfect complement to a leftover-lutefisk casserole! (True story.)

jordanel1 year ago

Quick and easy-enjoyed as side dish by all

Greenfordanger1 year ago

I dislike celery - a lot - and I am wondering if there is another vegetable or fruit that might be recommended for pickling that would go particularly well with the fish stew.

KB1 year ago

@Carmen—I bet tarragon would work. Or just leave out the dill.

KB1 year ago

These are so easy and delicious. A big hit on tonight’s Xmas Eve cheese/olive/pickle/mushroom pâté/nuts etc. board.

Carmen1 year ago

What would be a good substitution for dill?

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