Sweet and Spicy Pickled Tango Celery

I love pickling my vegetables, not only does it make them last longer, but I can use them in so many ways. From adding them to my charcuterie and cheese boards to cutting them up and adding them to my salads. These pickled celeries are always a surprising crowd pleaser for my friends. I also love eating these as a quick snack that boast a ton of flavor.



1 pound Celery – washed well and dried

½ cup White vinegar

½ cup Rice wine vinegar

1 cup Water

1 cup Granulated Sugar

¼ cup Sliced Fresno chile (1/8-inch rings)– any pepper you can get your hands on also works—the flavors will change based on your pepper of choice

2 cloves sliced Garlic

2 ½ tablespoons Salt

1 teaspoon freshly cracked Black Pepper


Separate the celery, wash well and dry. Cut into 3-inch sticks and place in a clean heat proof container. Add your sliced Fresno chiles and sliced garlic to the container. Set aside for the next step.

In a saucepan, combine your vinegar, water, sugar, salt, and pepper and bring to a simmer over medium-high heat. Remove your brine from the heat and pour over celery. Allow to cool to room temperature then cover and store in the refrigerator. The flavors will continue to develop as they are stored. Can be kept for up to 4 months refrigerated.