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1 quart jar of celery
- 8 to 10 stalks of celery
- 3 garlic cloves, roughly chopped
- 2 or 3 sprigs of fresh dill
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon plus 1 teaspoon white sugar
- 1 tablespoon salt
- 2 teaspoons MSG (optional)
- 1 teaspoon dried red pepper flakes (double this for extra spicy)
Slice celery into coin shapes OR quarter each stalk and keep it in 2 to 3-inch long pieces and pack into a quart sized mason jar.
Roughly chop garlic cloves and add those and the fresh dill sprigs to the jar with the cucumbers. Try to pack them down a little.
Add vinegar, water, sugar, salt, msg and red pepper flakes to a small saucepan over medium high heat.
Bring vinegar mixture to boil. As soon as it starts boiling, stir mixture, remove from heat and pour it into the jar over the celery. This is obviously a hot pot pouring hot liquid so be careful. I typically do the pouring process in the sink so any spilled near-boiling liquid does not hurt anyone.
Close the jar lid and let rest on your counter until cool.
Add to fridge and enjoy some great pickles over the next few weeks.