Type what you have

Ingredients

• ✓ celery seed
• ground chicken
• cayenne pepper sauce
• salt
• black pepper
• garlic powder
• onion powder
• pink curing salt
• cayenne pepper sauce

Instructions

1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Ingredients

• ✓ celery seed
• cucumber
• salt
• white sugar
• red onion
• green bell pepper
• cider vinegar

Instructions

1. 1 Combine cucumbers and salt in a large bowl; set aside for 1 hour. Do not drain mixture.
2. 2 Stir sugar, onion, bell pepper, vinegar, and celery seeds into cucumber mixture; mix well. Cover the bowl; refrigerate.

By Gary Royse

Ingredients

• ✓ celery seed
• water
• margarine
• milk
• egg
• parsley
• salt
• nutmeg
• sage
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

By CAROLMAROL68

Ingredients

• ✓ celery seed
• cucumber
• onion
• pickling spice
• water
• white sugar
• turmeric
• white vinegar

Instructions

1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Ingredients

• ✓ celery seed
• cucumber
• onion
• white sugar
• vinegar
• salt
• mustard seed
• turmeric

Instructions

1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Ingredients

• ✓ celery seed
• pickling cucumber
• red bell pepper
• onion
• salt
• white sugar
• white wine vinegar
• canning jar
• lid
• ring

Instructions

1. 1 Place cucumbers, bell pepper, onion, salt, and celery seeds in a large bowl; set aside at room temperature, stirring occasionally, for 1 hour. Mix sugar and vinegar together in a bowl, stirring until sugar dissolves; stir into pickle mixture.
2. 2 Divide pickle mixture among the jars; pour any excess liquid over top. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in the refrigerator for 3 weeks.

By Clark Hamblen

Ingredients

• ✓ celery seed
• yellow squash
• zucchini
• onion
• green bell pepper
• salt
• white sugar
• white vinegar
• mustard seed
• turmeric

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Ingredients

• ✓ celery seed
• cucumber
• onion
• green bell pepper
• garlic
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• clove

Instructions

1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
5. 5 Enjoy!

By David

Ingredients

• ✓ celery seed
• jar
• lid
• band
• cucumber
• onion
• canning salt
• vinegar
• sugar
• mustard seed
• turmeric
• ginger
• peppercorn
• pickle crisp granules

Instructions

1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
6. 6 Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ celery seed
• brown sugar
• apple cider vinegar
• mayonnaise
• cabbage

Instructions

1. 1 In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.

By Jayme

Ingredients

• ✓ celery seed
• red wine vinegar
• white sugar
• salt
• green onion
• coleslaw mix

Instructions

1. 1 Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

By Tasha

Ingredients

• ✓ celery seed
• ground beef
• garlic powder
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
3. 3 Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
4. 4 Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.

By Dan

Ingredients

• ✓ celery seed
• celery
• salt
• white sugar
• ice cube
• vodka
• lemon juice
• jalapeno pepper

Instructions

1. 1 Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.
2. 2 Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.
3. 3 Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.

By France Cevallos

Ingredients

• ✓ celery seed
• vegetable oil
• vinegar
• hot pepper sauce
• salt
• onion
• shrimp

Instructions

1. 1 In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
2. 2 Place the mixture in the refrigerator and chill over night.

By Sara

Ingredients

• ✓ celery seed
• cucumber
• onion
• green bell pepper
• salt
• white vinegar
• white sugar

Instructions

1. 1 In a mixing bowl, combine the cucumber slices, onions, and green peppers.
2. 2 In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
3. 3 Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

By IRENERUSSELL

Ingredients

• ✓ celery seed
• vegetable oil
• white sugar
• white vinegar
• onion
• salt
• mustard

Instructions

1. 1 In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.

By Janet Schiebrel

Ingredients

• ✓ celery seed
• water
• soy sauce
• kosher salt
• white sugar
• sage
• thyme

Instructions

1. 1 Mix water with soy sauce, salt, sugar, sage, celery seed, and thyme in a large stockpot. Stir well until salt is dissolved. Let cool to room temperature.

By Kikkoman

Ingredients

• ✓ celery seed
• nutritional yeast
• parsley flakes
• onion flake
• garlic flake
• dill weed

Instructions

1. 1 Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.

By Buckwheat Queen

Ingredients

• ✓ celery seed
• pork chop
• ketchup
• salt
• nutmeg
• white vinegar
• water
• bay leaf

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Ingredients

• ✓ celery seed
• egg
• tarragon vinegar
• water
• white sugar
• salt
• garlic
• bay leaf

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

By Brenda Moore

Ingredients

• ✓ celery seed
• sauerkraut
• brown mustard
• brown sugar
• black pepper
• cheddar bratwurst sausage
• shoestring french fry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread sauerkraut into bottom of a 9-inch square glass baking dish.
3. 3 Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage.
4. 4 Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.

By paticu

Ingredients

• ✓ celery seed
• vegetable oil
• white sugar
• vinegar
• ketchup
• salt
• paprika
• onion

Instructions

1. 1 Blend vegetable oil, sugar, vinegar, ketchup, salt, celery seed, paprika, and dried minced onion in a blender until smooth.

By Grandma39

Ingredients

• ✓ celery seed
• white sugar
• black pepper
• white vinegar
• canola oil
• salt
• cucumber
• onion
• carrot
• celery

Instructions

1. 1 Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
2. 2 Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

By Abby y Salah

Ingredients

• ✓ celery seed
• asparagus
• white vinegar
• water
• white sugar
• cinnamon stick
• clove
• salt

Instructions

1. 1 Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
2. 2 Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
3. 3 Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

By Barbara Kahian

Ingredients

• ✓ celery seed
• cucumber
• salt
• onion
• mustard seed
• sugar
• white vinegar
• turmeric

Instructions

1. 1 In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
2. 2 Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
3. 3 Transfer to sterile containers. Seal and chill in the refrigerator until serving.

By Linda

Ingredients

• ✓ celery seed
• creamed corn
• potato
• carrot
• onion
• black pepper
• vegetable broth
• processed cheese sauce

Instructions

1. 1 In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
2. 2 Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

By CORWYNN DARKHOLME

Ingredients

• ✓ celery seed
• red potato
• cheddar cheese
• green onion
• miracle whip dressing
• sugar
• black pepper
• bacon

Instructions

1. 1 Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
2. 2 Place potatoes in large bowl. Add cheese and onions; mix lightly.
3. 3 Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
4. 4 Refrigerate several hours or until chilled. Top with remaining bacon before serving.

By Miracle Whip

Ingredients

• ✓ celery seed
• water
• sugar
• red wine vinegar
• red onion
• cucumber
• tomato
• green bell pepper
• red bell pepper

Instructions

1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Ingredients

• ✓ celery seed
• chicken
• water
• sage
• thyme
• kosher salt
• sugar
• soy sauce
• seasoned salt

Instructions

1. 1 Remove giblets from chicken cavity, rinse chicken inside and out.
2. 2 In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
3. 3 Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.

By Kikkoman

Ingredients

• ✓ celery seed
• apple cider vinegar
• olive oil
• sugar
• onion powder
• garlic powder
• parsley
• salt
• black pepper

Instructions

1. 1 Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.

By judi