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Fermented Celery


  • 1 celery bunch (small)
  • 4 cloves of smashed garlic
  • 1 bunch of fresh dill
  • 2% of a brinesolution, which is 4 teaspoons of salt to one quart of water dissolved)
  • 2 teaspoons of pickling spice


  • To begin, trim the celery into stalks long enough to fit into a wide mouth canning jar. Leave about an inch of head space and try to cut them to equal lengths. After you are done, thoroughly wash them to ensure they are completely clean before placing them into jars.
  • Divide picking spice and cloves between all your jars. Stuff the celery in an upright position in the jar ensuring they are placed tightly in it. This will prevent them from escaping.If one is floating, shove it down into the jar so it doesn’t come back out.
  • Mix the brine then pour it into each jar. Leave about an inch of space from the top.
  • Put fermenting lids on the jars and place them to the back of the counter top. They should rest in an area that is cool. You can also use a pantry as well.
  • Some people take a towel folded lengthwise and place it on the jars prior to moving them. Let them rest for five to seven days which will allow them to ferment. The towel is useful in catching overflow over the next few days and prevents the area from becoming soaked with brine.
  • After the fermentation process has been completed, take off the fermenting lid. Replace it with a regular canning lid, instead. Put a band on the jars and refrigerate them.