Spiced Pickled Celery 

Recipe from Ricky Moore

Adapted by Brigid Washington

Published Dec. 19, 2022

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(56)
Comments
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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

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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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
56 user ratings
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Comments

KB

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

Bunny

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

Hailey M

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.

Dave

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

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Credits

Adapted from Ricky Moore

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