Spiced Pickled Celery 

Recipe from Ricky Moore

Adapted by Brigid Washington

Published December 18, 2022

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.
Media 1 of 1
Total Time
15 minutes, plus cooling and 2 days’ chilling
Rating
4(57)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 cups 

  • 2 cups diced celery (about 6 stalks) 

  • 3 fresh dill sprigs 

  • 1 tablespoon diced yellow onion 

  • 1 tablespoon very finely chopped or grated orange zest 

  • 1 tablespoon very finely chopped or grated lemon zest 

  • ⅔ cup white wine vinegar 

  • 3 tablespoons granulated sugar 

  • 1 tablespoon kosher salt (such as Diamond Crystal) 

  • 1 tablespoon pickling spice 

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 110 calories; 3 grams fiber; 533 milligrams sodium; 1 gram protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
57 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

Private comments are only visible to you.

Credits

Adapted from Ricky Moore

Recipe Tags

or to save this recipe.