I share an easy, refreshing pickled celery recipe—I call it my Sweet & Sour Celery. It uses simple pantry ingredients, including my family’s sushi vinegar, to create a tangy, calming flavor that I turn to when I’m physically tired.

Why You’ll Love This Recipe

I love how this recipe brings crisp celery to life with a kiss of sweetness, gentle tang, and optional heat. I often crave that sweet-sour flavor when I’m worn out, and the preparation couldn’t be simpler—just mix, slice, and refrigerate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 to 3 celery stalks (200 to 250 g)
3 tablespoons rice vinegar
2 tablespoons sugar
½ teaspoon salt
Chilli as required

Directions

I mix the rice vinegar, sugar, and salt in a bowl and stir until the sugar dissolves. If I want a little kick, I add chilli—but I’ve learned that dried Japanese Takanotsume (Hawk Claw) can get too fiery if finely sliced.
I cut the celery stalks diagonally into about 4–5 mm thick slices and toss them in the marinade to coat well. Then I transfer everything to a container or zip-top bag and refrigerate—either overnight or for several hours works beautifully.

Servings And Timing

Servings: Makes about 4 servings
Timing: I let it marinate for a few hours or preferably overnight for the best flavor

Variations

I sometimes experiment depending on what I have:

If I skip chilli, I enjoy a pure sweet-sour celery snack.
I try swapping rice vinegar with a mild white wine vinegar—though it changes the character.
Occasionally, I toss in thin slices of onion or a sprinkle of sesame seeds for extra texture and aroma.

Storage/Reheating

I keep the pickled celery in a sealed container in the fridge—it’s best enjoyed cold. It stays crisp and flavorful for about a week. I never reheat it—I prefer it chilled as a fresh, crunchy side.

FAQs

1. What kind of vinegar can I use if I don’t have sushi vinegar?

I usually reach for rice vinegar since it’s mild and familiar—but in a pinch, I’ve used white wine vinegar or even apple cider vinegar. They each lend a slightly different tang, and I adjust the sugar accordingly.

2. Can I use fresh chilli instead of dried Takanotsume?

Yes—I’ve used fresh red chilli when I want a gentler heat. Just slice it thinly and start with a small amount—I adjust based on how spicy I feel!

3. How long does the celery stay good in the fridge?

In my experience, it stays crisp and tasty for about 5–7 days. I always use a clean spoon when serving to keep it fresh.

4. Can I use carrot or cucumber instead of celery?

I’ve tried carrots—they work well but take longer to soften in the marinade. Cucumber gets a bit too watery for my taste, so I stick with celery—but experimenting can be fun!

5. Can I make a bigger batch and scale the recipe?

Absolutely—I double or triple it when I’m prepping for the week, just keeping the vinegar-sugar-salt ratio the same and making sure everything is well coated.

Conclusion

I find Sweet & Sour Celery to be a light, comforting side that brightens up meals—especially when I’m low on energy and want something simple but satisfying. I love how the celery stays crunchy, yet the flavor feels refreshing and nourishing. It’s one of those go-to pickled sides I always come back to.