Source:, March 23rd, 2012


1 small bunch of celery
2 garlic cloves, smashed
1/4 onion, sliced
1 bunch of fresh dill (or dried)
2% brine solution (3-4 tsp salt per 1 quart water)


Trim celery and cut into pieces to fit your jar. Stuff celery in a quart sized mason jar (you might need 2 jars depending on how much celery you have). Insert garlic, onion slices and dill in between the celery stalks. Cover with salt brine to about 1″ from the top of the jar. Close your fermentation vessel and don’t forget to fill the airlock and let set at room temperature for 5-7 days or until bubble activity dies down, then move to cold storage.