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Last Updated on July 1, 2022 by Renee’

Fermented Pickled Celery is super easy to make and a delicious way to get in those wonderful gut-healthy probiotics. Can be made in about 5 minutes. Can’t get any easier than that!

Fermenting foods by submerging vegetables into a simple salt brine to initiate fermentation is a great way to preserve veggies that are perfect for healing the gut. 

I seem to never use up all of the celery when I buy it so I usually have about a pint left over every time I make my Famous (at least my family calls it that) Paleo Chicken Salad. I hate throwing anything away, especially with uncertain times as we have now. So I ferment it! Such a great way to preserve it & improve my gut health at the same time.

Ingredients:

• 1 Organic Bunch of Celery 
• Brine 2% (See Below)

Optional Ingredients:

• Garlic Cloves Smashed (1-2 per jar)
• Fresh Dill (or dried if you don’t have it)
• Pepper Flakes to taste
• Pickling Spice

Brine:

• 1 qt. Filtered Water (I Love my Berkey)
• 4 tsp. Sea Salt 

To make Brine:

Mix 4 tsp. salt with 1 qt. of filtered water & mix until the salt has dissolved. You can adjust the recipe depending on how much celery you have. 

     Example

• • 1 tsp. of salt for every cup of filtered water. 
•  

Tools Needed:

• Pint Jars (any glass jar will do)
• Fermenting Lids or regular lids
• Measuring Spoons
• (optional) Fermenting Lids

Directions:

• Wash & trim ends of Celery
• Cut Celery Stalks (I like to cut to size then spilt in half) to the size of the jar leaving 1 in from the top of the jar.
• Add any optional ingredients to jar. 1-2 garlic cloves, dill, pepper flakes, pickling spice, etc.  I left mine plain. 
• Pack Celery stalks in each jar. You may have to lay the jar on the side to get the stalks to stack. Make sure to pack very tight.
• Pour the Brine over the celery until they are completely covered. Leave 1 in. headspace, Celery should not float. If they do you need to add more until very tight & no floating.
• Put on the lid. You can use fermenting lids if you have them. I use a regular lid & burp every day or two. 
• Ferment for at least 5-7 days. After a couple of days start burping every day or two. Start tasting after 5-7 days. You may need longer to ferment. 
• Put in the fridge & enjoy.

Scroll down for a Printable Recipe Card.

Other Fermented Veggies to try:

• Honey Fermented Red Onions
• Fermented Pickled Red Onions
• Fermented Dilly Green Beans
• Fermented Pickled Okra
• How to make Fermented Cauliflower Pickles (my Grandson’s favorite)
• Fermented Cherry Tomatoes

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Fermented Pickled Celery

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Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 Organic Bunch of Celery 
• Brine 2% (See Below)

Optional Spices

• Garlic Cloves Smashed (1-2 per jar)
• Fresh Dill (or dried if you don't have it)
• Pepper Flakes to taste
• Pickling Spice

Brine

• 1 qt. Filtered Water (I Love my Berkey)
• 4 tsp. Sea Salt 

Instructions

1. Mix 4 tsp. salt with 1 qt. of filtered water & mix until the salt has dissolved. You can adjust the recipe depending on how much celery you have.
2. Wash & trim ends of Celery
3. Cut Celery Stalks (I like to cut to size then spilt in half) to the size of the jar leaving 1 in from the top of the jar.
4. Add any optional ingredients to jar. 1-2 garlic cloves, dill, pepper flakes, pickling spice, etc.  I left mine plain. 
5. Pack Celery stalks in each jar. You may have to lay the jar on the side to get the stalks to stack. Make sure to pack very tight.
6. Pour the Brine over the celery until they are completely covered. Leave 1 in. headspace, Celery should not float. If they do you need to add more until very tight & no floating.
7. Put on the lid. You can use fermenting lids if you have them. I use a regular lid & burp every day or two. 
8. Ferment for at least 5-7 days. After a couple of days start burping every day or two. Start tasting after 5-7 days. You may need longer to ferment. 
9. Put in the fridge & enjoy.

Notes

Can make less Brine. Example: 1 tsp. of salt for every cup of filtered water. 

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