Celery Pickle

I'm so excited today that I get to talk to you about my new favorite celery pickle, which had been on my "blog recipes" list for a very long time. I love pickles, and I strongly believe that they're an integral part of a perfect tasty meal.

As you know, almost every vegetable and fruit can be turned into pickles and preserved for a very long time. But have you ever thought about pickles made with crunchy celery? If you haven't tried it already, you must definitely make it as it's easy and delicious.

I now have a few pickle recipes on this blog including the raw mango and carrot pickle which is one of the all time popular recipes. This celery pickle in particular may look so much more difficult than it is, but is based on my favorite super easy pickle recipe.

The base sauce of this recipe comes together really quickly. Heat oil in a large pan. The lesser the amount of oil you use, the healthier it will be. Add mustard seeds into hot oil. Let them pop. Add ginger and garlic slices. Fry.

Stir in ground spices. Fry.

Add vinegar, water and enough salt. Bring to boil. Simmer for 2-3 minutes.

Stir in celery. Cook until celery turns soft and tender.

Seriously, this celery pickle is simply amazing. Make a big batch of this spicy treat, and let them soak in the sauce for a day or two. Enjoy it as a side dish for your favorite meal.

Celery Pickle

Simple, spicy Kerala style celery pickle ready in just 10 minutes!

5 from 43 votes

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Course: Pickles & Relishes

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author :Nish Kitchen

Servings 2 cups

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Ingredients

MetricUS Customary

• ▢ 1 cup oil
• ▢ 2 tablespoon mustard seeds
• ▢ 6-8 garlic cloves sliced
• ▢ 3 cm fresh ginger sliced
• ▢ ½ teaspoon ground turmeric
• ▢ ½ teaspoon ground fenugreek
• ▢ 3 teaspoon red chili powder
• ▢ A pinch of asafoetida
• ▢ ¼ cup white vinegar
• ▢ 3 and ½ cups celery diced
• ▢ 1 sprig of curry leaves
• ▢ Salt to taste
• ▢ Water

Instructions

• Heat oil in a large pan over medium-high heat. Splutter mustard seeds. Add ginger and garlic. Saute, stirring occasionally, until lightly browned. Add curry leaves.
• Reduce the heat to low. Stir in ground turmeric, ground fenugreek, red chili powder and asafoetida. Saute for a minute. Add white vinegar, enough salt and water (I added around ½ cup water) to make the sauce.
• Increase the heat to medium-high. Bring to the boil. Reduce heat, and simmer for 2 minutes. Stir in celery. Cook, covered, for 2-3 minutes or until celery turns soft and tender. Remove from heat.
• Once cooled, transfer the pickle to a sterilized jar. This pickle is best eaten after 2-3 days. Once opened, make sure you store it in the refrigerator.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 65mg | Fiber: 1g | Sugar: 1g

 Like this celery pickle? Then check out these pickle recipes:

1. Raw Mango and Carrot Pickle
2. Green Apple Pickle
3. Raw Mango Pickle (Kadumanga Achar)
4. Kerala Lemon Pickle
5. Lemon Curry
6. Fish Pickle