Japanese Pickled Celery

On most weekdays, I go straight to the kitchen and start cooking as soon as I come home. I might not be that busy compared to parents, but I am still busy (yeah, need to go my flamenco class!!) and like to get dinner ready for my husband’s return.

To help myself, I prepare a few dishes in advance on the weekend. They are normally vegetable side dishes, which can be kept in the fridge for a few days. These are very helpful for me – practically and mentally. Yes, with them, all I have to cook is the main dish. And more importantly, I feel better not worrying and rushing around in the kitchen. I feel a bit secure and in control realising, “oh! some dishes are already ready in the fridge!”.

Today, I would like to introduce one of my lifesaver side dishes. It is Japanese Pickled Celery called Celery Suzuke in Japanese. Suzuke means pickling (something) in vinegar. It is one of the very common Japanese cooking methods.

Japanese Pickled Celery by alittlebitofsoy

This Japanese Pickled Celery can be kept in the fridge for at least a week, so you can make a lot at once. As usual, it is really easy to make. It is a perfect dish to cleanse the pallet and goes well with any kind of dish. It is really good to have in the fridge.

Try this recipe next time when you buy a big bunch of celery. Highly recommended 🙂


  • 4 Celery Stalks – oblique cut
  • 1/2 Teaspoon of Salt
  • 120ml of White Vinegar
  • 4 Teaspoons of Sugar
  • 1/4 Teaspoon of Sesame Oil
  • 1/2 Chili (red or green – your choice) – deseeded and sliced


  • Place cut celery in a bowl and sprinkle salt evenly. Leave it for 10 minutes
  • Combine the rest of the ingredients (white vinegar, sugar, sesame oil and chili) in a different bowl.
  • Lightly squeeze the celery stalks to remove the excess water. Add them into the vinegar mixture. Combine well and transfer them (including liquid) into a very clean container. Keep it in the fridge until you eat.

Note: It is ready to eat straight away if you wish, although I prefer it after a few days. It can be kept in the fridge for a week. Please make sure to use a very clean container.


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