Skip to content

Type what you have

Cook with

celery seed ×
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

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

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

Shrimp Marinaders

Shrimp Marinaders

4.1

Prep
10 min
Cook
720 min
Total
730 min

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

Ceil's Cucumber Slices
Appetizer

Ceil's Cucumber Slices

4.6

Prep
30 min
Cook
20 min
Total
50 min

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

Barbecued Pork Chops
Dinner

Barbecued Pork Chops

3.9

Prep
15 min
Cook
90 min
Total
105 min

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

Pickled Eggs III
Appetizer

Pickled Eggs III

4.7

Prep
15 min
Cook
40 min
Total
2935 min

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

Cheddar Bratzenkraut
European

Cheddar Bratzenkraut

5.0

Prep
10 min
Cook
20 min
Total
30 min

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

Sweet and Sour Asparagus
Lunch

Sweet and Sour Asparagus

4.5

Prep
5 min
Cook
10 min
Total
495 min

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

Microwave Bread and Butter Pickles

Microwave Bread and Butter Pickles

4.8

Prep
20 min
Cook
10 min
Total
30 min

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

Grandma's Reinvented Potato Salad
Lunch

Grandma's Reinvented Potato Salad

Prep
5 min
Cook
Total
270 min

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

Sweet and Sour Veggies
Side Dish

Sweet and Sour Veggies

4.3

Prep
10 min
Cook
2 min
Total
12 min

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

Savory Chicken Brine
Dinner

Savory Chicken Brine

4.7

Prep
255 min
Cook
45 min
Total
300 min

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

Pickled Coleslaw
Dinner

Pickled Coleslaw

3.7

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
  2. 2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
  3. 3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

By Leanne Mentz

Brian's German Potato Salad
Dinner

Brian's German Potato Salad

4.4

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
  2. 2 Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
  3. 3 Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.

By Lynn

Salt-Free Spicy Herb Seasoning Blend

Salt-Free Spicy Herb Seasoning Blend

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

By Christina

Easy Smoked Chicken Drumsticks
Dinner

Easy Smoked Chicken Drumsticks

4.0

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
  2. 2 Preheat an electric smoker to 250 degrees F (120 degrees C).
  3. 3 Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

By Soup Loving Nicole