Hot-and-Sour Celery Pickles Recipe | Vegetarian Times Skip to main content

Hot-and-Sour Celery Pickles

These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 bunch celery hearts
Ingredient Line: 
1 cup seasoned rice vinegar
Ingredient Line: 
4 sprigs fresh dill
Ingredient Line: 
2 Tbs. pickling spice mix

Instructions: 

1 | Separate stalks of celery hearts and cut each stalk on sharp bias into 2-inch pieces.
2 | Bring rice vinegar, chiles, dill sprigs, pickling spice, and 1/4 cup water to boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat.
3 | Place celery pieces in glass jar or other glass container. Pour hot pickling liquid (including chile slices and seeds, and dill sprigs) over celery. Cool 1 hour, then cover, and refrigerate until ready to serve.

Nutrition Information: 

Calories: 
15
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
4 g
Cholesterol: 
0 mg
Sodium: 
176 mg
Fiber: 
<1 g
Sugar: 
3 g
Yield: 
Makes1 1/2 cups