Gordon Ramsay Pickled Celery
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Gordon Ramsay Pickled Celery
This Gordon Ramsay Pickled Celery brings a chef-inspired crunch that transforms simple celery into a vibrant, zesty condiment. Using a quick-pickle method with aromatic spices and a hint of jalapeño, these crisp batons are ready in minutes and develop incredible flavor overnight. They’re the perfect tangy snack or a bright addition to elevate salads and sandwiches for any occasion.
I first fell for the magic of quick pickles while traveling through Southeast Asia, where every meal starts with a palate-cleansing sharp bite. Bringing that practice home, I find this Gordon Ramsay Pickled Celery adds a delightful snap and acidity that cuts through richer dishes perfectly. It’s become my go-to garnish for a cozy bowl of creamy potato soup or a fresh authentic Greek salad, creating a beautiful balance on the plate.
The ritual of preparing the brine, with its simmering vinegar and warm spices, is as soothing as steeping a fine tea. I love having a jar of these pickles ready in the fridge; they bring a touch of refined, homemade goodness to even the simplest weeknight dinner, like pairing with chicken enchiladas.
Why You’ll Love This Quick Pickled Celery
- Remarkable Flavor Depth: The combination of coriander, cloves, and jalapeño creates a complex, aromatic profile that far surpasses store-bought versions.
- Effortless Preparation: With only 15 minutes of active prep time, you can have a chef-worthy condiment ready to transform your meals.
- Versatile Culinary Star: These crisp pickles add a bright, acidic punch to everything from soups to sandwiches, enhancing every bite.
- Meal Prep Friendly: The flavor intensifies over a week, making it an ideal make-ahead ingredient for busy schedules.
Ingredients for Your Gordon Ramsay Pickled Celery
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Brine
- Distilled White Vinegar: Provides the sharp, clean acidity essential for proper pickling and preservation.
- Water: Balances the vinegar’s intensity for a more rounded flavor profile.
- Granulated Sugar: A touch of sweetness to counterbalance the sharpness of the vinegar.
- Kosher Salt: Use coarse salt for the best flavor extraction and crisp texture.
- Coriander Seeds: These add a warm, citrusy note that complements the celery beautifully.
- Black Peppercorns: Contributes a mild, earthy heat to the background of the brine.
- Whole Cloves: Just two cloves provide a deep, aromatic warmth without overpowering.
- Bay Leaf: Adds a subtle, herbal complexity that develops over time.
For the Jar
- Celery Hearts: The tender inner stalks pickle evenly and offer the best crisp texture.
- Jalapeño: Thinly sliced for a gentle, building heat that enhances the other flavors.
- Garlic: One clove, thinly sliced, infuses the brine with a savory, aromatic note.
- Pure Olive Oil: A drizzle helps carry the flavors and gives a lovely sheen.
Gordon Ramsay Pickled Celery
Learn Gordon Ramsay’s pickled celery recipe with jalapeño and garlic. Crisp, tangy, and spicy homemade pickles ready in 12 hours. Perfect for snacks and salads.
Equipment
- medium saucepan
- measuring cups
- measuring spoons
- knife
- cutting board
- 1-quart glass jar
Ingredients
Pickling Brine
- 1.5 cups distilled white vinegar
- 2 cups water
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 bay leaf
Vegetables
- 1 pound celery hearts cut into 4-inch long batons
- 1 large jalapeño thinly sliced
- 1 clove garlic thinly sliced
- 2 teaspoons pure olive oil
Instructions
- In a medium saucepan, combine the distilled white vinegar, water, granulated sugar, kosher salt, coriander seeds, black peppercorns, whole cloves, and bay leaf. Place the pan over medium-high heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar and salt completely.
- While the brine is heating, pack the celery batons, sliced jalapeño, and sliced garlic into a clean, 1-quart glass jar with an airtight lid. Pour the pure olive oil over the vegetables in the jar.
- Once the brine mixture is simmering and the solids have dissolved, carefully pour the hot liquid over the vegetables in the jar, ensuring they are completely submerged. Gently tap the jar on the counter to release any air bubbles.
- Let the jar sit uncovered until the liquid cools to room temperature, about 1 hour. Once cool, seal the jar tightly with its lid.
- Place the sealed jar in the refrigerator. Allow the celery to pickle for at least 12 hours before using.
Notes
The celery will become crisp-tender and tangy, and flavors will develop further over a week.
Creative Pickled Celery Variations
- Spicy Ginger Version: Add a few thin slices of fresh ginger to the jar for a zesty, warming kick.
- Herb-Infused Pickles: Include a sprig of fresh dill or a few tarragon leaves for an aromatic twist.
- Sweet and Spicy Blend: Increase the sugar slightly and add a pinch of red pepper flakes for balance.
My Pro Tips for Perfect Pickled Celery
- Choose Crisp Celery: Start with the freshest, crispiest celery hearts you can find for the best final texture.
- Uniform Batons: Cut the celery into even 4-inch pieces so they pickle at the same rate.
- Hot Brine Pour: Ensure your brine is fully simmering before pouring it over the vegetables for proper infusion.
- Patience is Key: Allow the full 12-hour resting time for the flavors to fully develop and penetrate the celery.
Storing Your Homemade Pickled Vegetables
- Refrigerate: Keep your pickled celery in an airtight glass jar in the refrigerator for up to 3 weeks for best quality.
- Freezing Not Recommended: Freezing will alter the crisp texture of the celery, making it unpleasantly soft.
- No Reheating Needed: These pickles are meant to be enjoyed cold or at room temperature as a condiment.
- Make-Ahead Advantage: The flavor actually improves after 2-3 days, making this an ideal weekend prep project.
Frequently Asked Questions
How long does Gordon Ramsay pickled celery last in the fridge?
Properly stored in an airtight jar, your pickled celery will stay crisp and flavorful for up to 3 weeks in the refrigerator. The vinegar brine acts as a natural preservative, though the celery may soften slightly after the first week. I find the flavor is actually best between days 2 and 7.
Can I use regular celery instead of celery hearts?
Yes, you can use regular celery stalks, but I prefer hearts for their tenderness and consistent texture. If using outer stalks, you might want to peel them slightly to remove any tough strings that could affect the final pickle’s texture. The flavor will be equally delicious either way.
What’s the purpose of olive oil in pickled celery?
The olive oil helps carry the fat-soluble flavors from the spices and creates a protective layer on top of the brine. This little trick, inspired by Gordon Ramsay’s vegetable pickles, adds richness and helps preserve the bright colors of the vegetables. It’s a small detail that makes a noticeable difference.
Can I make this pickled celery less spicy?
Absolutely. Simply omit the jalapeño entirely for a mild version, or remove the seeds and membranes from the pepper before slicing for just a hint of warmth. The recipe is very adaptable, much like the versatile vegetable beef soup that welcomes customization.
More Homemade Pickle and Condiment Recipes
- Roasted Basil Tomato Soup
- Easy Chicken Pho
- Anti-Inflammatory Chicken Soup
- One-Pot Lasagna Soup
- Greek Lemon Chickpea Soup
- Creamy Wild Rice Soup
Why This Gordon Ramsay Pickled Celery Will Become a Staple
With its brilliant crunch and sophisticated balance of tangy, sweet, and spicy notes, this Gordon Ramsay Pickled Celery elevates everyday meals with minimal effort. The method is straightforward, but the result tastes like it came from a professional kitchen. I hope this recipe brings as much bright, flavorful joy to your table as it has to mine.
