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Celery for the winter

Author
Cookinero 13 Jul 2025
3560
Celery for the winter

Canned celery is a great preparation for winter and spring, when the body especially needs vitamins. The "green" dressing is added to fish and meat dishes, salads. This way they become tastier, more aromatic and healthier. This recipe is designed for a 0.5 l container. If desired, the volume can be increased. For canning, it is better to take the leafy part of celery.

How to cook Celery for the winter

Step 1

Celery for the winter

Steam the celery. Place the celery stalks in a jar as tightly as possible to the top. Boil water, pour boiling water into the jar, cover with a tin lid and leave for 5 minutes to steam.

Step 2

Celery for the winter

Prepare the marinade. Pour salt into a saucepan. Drain the liquid from the jar into it. Place the saucepan on the stove and bring the brine to a boil. Turn off the heat. Pour vinegar into the brine and stir. Pour the hot marinade into the jar with steamed celery to the top. Seal it tightly immediately. Check the tightness of the container by turning the jar upside down over the sink. Let the jar cool. Then put it in a cool place - a cellar, basement, pantry.

Celery for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, apple cider vinegar can be used as a substitute for a slightly sweeter, fruitier flavor. Ensure it has the same acidity level (5%) for proper preservation.
Properly sealed and stored in a cool, dark place like a cellar, canned celery can last up to 1 year. Once opened, refrigerate and consume within 1 week.
You can reduce the salt in the brine, but this may affect preservation. For safety, consider a tested low-sodium canning recipe or refrigerate instead of storing at room temperature.
Absolutely! Add cloves of garlic, dill seeds, or red pepper flakes to the jar before pouring the marinade for a flavorful twist.
Freezing is not recommended for this recipe, as the texture may become mushy. Stick to cool, dark storage for best results.
Try it in salads, soups, or as a tangy garnish for sandwiches and charcuterie boards. It also pairs well with roasted meats or creamy dips.
Yes, always sterilize jars and lids in boiling water before use to prevent contamination and ensure longer shelf life.
Yes, but ensure they’re thoroughly cleaned and free of cracks or chips. Reuse lids only if they’re undamaged and seal tightly.

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