Skip to content

Type what you have

Cook with

celery seed ×
A Michelada for All (Vegan and Gluten Free)
Drink American

A Michelada for All (Vegan and Gluten Free)

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour Sriracha salt onto a small, shallow plate. Moisten rim of a chilled, 1-pint mug; dip into Sriracha salt. Add ice cubes to mug until ¼ full.
  2. 2 Place 2 ice cubes in a cocktail shaker; add tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder. Cover and shake until the outside of the shaker has frosted.
  3. 3 Pour tomato juice mixture into the mug; top with gluten-free beer, stirring gently to combine. Top mug with more beer as you drink cocktail.

By Buckwheat Queen

Dill Pickle Bloody Mary
Drink American

Dill Pickle Bloody Mary

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
  2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
  3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
  4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix 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 of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle 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 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. 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 Cara

Zesty Celery Sour
Drink

Zesty Celery Sour

5.0

Prep
15 min
Cook
3 min
Total
18 min

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

Northern Stuffed Burgers
Dinner American

Northern Stuffed Burgers

4.3

Prep
15 min
Cook
10 min
Total
25 min

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

Grandma's Pepper Slaw
Side Dish American

Grandma's Pepper Slaw

4.3

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
  2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Dorothy Lynch Style Salad Dressing
American

Dorothy Lynch Style Salad Dressing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

By Angel Quandt Jepsen

Big James' Pork Rub
American

Big James' Pork Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
  2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

The Famous Seafood Seasoning Recipe
American

The Famous Seafood Seasoning Recipe

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
  2. 2 Store in an airtight container.

By The Colonel's Kitchen

Pickled Garlic
Pantry American

Pickled Garlic

4.3

Prep
45 min
Cook
15 min
Total
30300 min

Instructions

  1. 1 Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 2 In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  3. 3 Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

By Brenda Kraneveldt

Buffalo Chicken Totchos
Dinner American

Buffalo Chicken Totchos

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potato nuggets in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
  4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
  5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
  6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
  8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Red Pepper and Cabbage Pickle
American

Red Pepper and Cabbage Pickle

Prep
45 min
Cook
90 min
Total
615 min

Instructions

  1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
  2. 2 Squeeze out liquid from the cabbage; drain.
  3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
  4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large pot 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 if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
  6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By the4taals

Olive Salad for Muffalettas
American

Olive Salad for Muffalettas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Mom's Marinated Cucumbers
Side Dish American

Mom's Marinated Cucumbers

4.7

Prep
10 min
Cook
Total
100 min

Instructions

  1. 1 Peel cucumbers, slice wafer-thin, sprinkle with salt. Set aside for 30 minutes; squeeze cucumbers to release moisture.
  2. 2 Combine sugar, vinegar, onion, water, and celery seeds in a bowl; add cucumbers and stir until evenly coated.
  3. 3 Cover and refrigerate for 1 hour.

By Karen

Creamy Hash Brown Potato Soup
Soup American

Creamy Hash Brown Potato Soup

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
  2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

Million-Dollar Pickles
Snack American

Million-Dollar Pickles

4.1

Prep
25 min
Cook
5 min
Total
390 min

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

Microwave Bread-and-Butter Pickles
Side Dish American

Microwave Bread-and-Butter Pickles

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Stir sugar and vinegar together in a large microwave-safe bowl until sugar dissolved; stir in salt, mustard seeds, celery seeds, and turmeric. Stir in cucumbers and onion.
  2. 2 Microwave on high, stirring twice, until cucumbers are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

By Lisa S

Lazy Housewife Pickles
Snack American

Lazy Housewife Pickles

4.7

Prep
15 min
Cook
Total
10095 min

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

Simple Coleslaw Dressing
Side Dish American

Simple Coleslaw Dressing

4.8

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

By kyleruts

Buttermilk Fried Chicken
Dinner American

Buttermilk Fried Chicken

3.9

Prep
Cook
Total

Instructions

  1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
  2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman

Tangy Coleslaw for Pulled Pork
Side Dish American

Tangy Coleslaw for Pulled Pork

4.7

Prep
10 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine cabbage and red onion in a large bowl.
  2. 2 Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
  3. 3 Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

By Karen Koppy