Gordon Ramsay Pickled Celery is exactly how I turned boring celery into my family’s secret sandwich weapon. Years ago, I hated celery — stringy, bland, and only good for scooping peanut butter (no offense, Dad). Then I saw Gordon quick-pickle it on an episode and my mind exploded: crisp celery sticks with a zingy, sweet-and-sour bite that makes roast beef, chicken salad, or even a burger pop with flavor. Now, I keep a jar in my fridge all year round. It’s quick, cheap, and a total game changer for anyone who thinks celery is just filler.
Why Gordon Ramsay Pickled Celery Works & Where Most Go Wrong
- Quick pickling: No waiting weeks — Gordon’s brine works in a few hours.
- Balance of flavors: Sweet, salty, acidic — nothing too sharp.
- Texture matters: Overcooked celery is mushy — always blanch briefly, never skip.
- Wrong cut: Too thin and it turns limp; too thick and it doesn’t soak up flavor.
- Wrong jar: Dirty jars ruin the brine — learned this the smelly way!
What Gordon Ramsay Says About Pickled Celery
Gordon uses quick pickling as a secret pop of acidity — he loves adding it to rich dishes to cut through fat. His tip? Always taste the brine before adding veggies — if it’s too salty or flat, adjust it right then.
How I Make Gordon Ramsay Pickled Celery My Way
I stick to Gordon’s brine base but I sneak in a tiny twist: a pinch of mustard seeds for extra zing and a clove of garlic to perfume the whole jar. I also blanch my celery for just 30 seconds — it keeps the color bright and the crunch perfect. If you love pickles, you’ll probably want to try my Gordon Ramsay Roasted Vegetables Recipe too — same idea: humble veg, bold flavor.
Ingredients For Gordon Ramsay Pickled Celery (with my notes)
- 4–5 celery stalks, washed and cut into 2–3 inch sticks.
- 1 cup white vinegar — rice vinegar works too for a softer taste.
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 1 clove garlic, smashed — my twist.
- 1 tsp mustard seeds — optional but amazing.
- 1 bay leaf
- ½ tsp black peppercorns
How To Make Gordon Ramsay Pickled Celery Step By Step
1️⃣ Prep the celery — Wash and cut into sticks. Bring a small pot of water to a boil and blanch celery for just 30 seconds. Drain and run under cold water to stop cooking.
2️⃣ Make the brine — In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, bay leaf, and peppercorns. Bring to a gentle simmer, stir to dissolve the sugar and salt.
3️⃣ Pack the jar — Tightly pack blanched celery sticks into a clean glass jar. Remove garlic and bay leaf if you want a milder flavor, or leave them in for extra punch.
4️⃣ Pour and seal — Carefully pour hot brine over celery until fully covered. Let cool to room temp, then seal the jar.
5️⃣ Chill and wait — Refrigerate for at least 4 hours (overnight is best). It stays crisp and tasty for about 2 weeks.
Gordon Ramsay Pickled Celery
Rate this RecipeIngredients
Equipment
Method
- Blanch celery in boiling water for 30 seconds, then rinse under cold water.
- Combine vinegar, water, sugar, salt, garlic, mustard seeds, bay leaf, and peppercorns in a saucepan and bring to a gentle simmer.
- Pack blanched celery into a clean jar and pour hot brine over until covered.
- Let cool to room temperature, seal, and chill at least 4 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
My first attempt? I skipped blanching. Result: weird, limp celery after two days. I also used old spice jars once — mold city! Now I always sterilize jars (a quick boil or dishwasher run) and taste my brine before pouring. No more funky experiments!
Pro Tips That Change The Game For Gordon Ramsay Pickled Celery
- Always blanch briefly: It locks in crunch and color.
- Taste the brine: Before pouring — tweak sweetness or salt to your liking.
- Use a tight seal: Keeps flavors clean and crisp.
- Try rice vinegar: For a milder tang that won’t overpower.
- Label the jar: I date mine so I never forget when it’s prime.
Variations That Actually Hold Up For Gordon Ramsay Pickled Celery
- Spicy twist: Add a sliced fresh chili or a pinch of red pepper flakes to the brine.
- Asian flair: Swap mustard seeds for fresh ginger slices.
- Sweet pickle: Double the sugar for a bread-and-butter vibe.
- Mixed veg: Add sliced radish or carrot for a colorful jar.
How To Store & Use Leftover Gordon Ramsay Pickled Celery
Keep it refrigerated in a clean, tightly sealed jar — it stays crisp for up to two weeks. Use leftovers on sandwiches, in tuna salad, on charcuterie boards, or finely chopped in a cold pasta salad.
FAQs
Q: How long does pickled celery last in the fridge?
A: Up to two weeks if stored in a clean, airtight jar.
Q: Do you have to blanch celery before pickling?
A: I highly recommend it — 30 seconds keeps it crisp and bright.
Q: Can I reuse the pickling brine?
A: Technically yes, but it loses potency and can get cloudy — better to make fresh.
Q: What dishes go well with pickled celery?
A: Sandwiches, cold salads, roast meats, or cheese boards — anything rich that needs a sharp bite.
From My Kitchen To Yours
I dare you to put this pickled celery on your next roast beef sandwich — you’ll never skip it again. Let me know if you become a celery convert like I did!
