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.