If you want to save your celery after it's gone limp, this is the best way to do it. Your celery will be almost as good as new within just a few hours!
Course Snack
Keyword food waste, produce, produce storage
Prep Time 1minute
Total Time 1minute
Servings 8people
Calories 1kcal
Cost $2
Equipment
A sharp knife
1 large plastic container, with lid
Ingredients
1bunchcelery
Instructions
Separate the celery stalks and give them a good rinse. Use a sharp knife to remove the root end and leaves. Cut stalks into roughly 6-inch lengths, or whatever size you need to fit in your plastic container.
Place the celery in the plastic container and fill it most of the way with ice-cold water. Cool tap water will work if you don't have ice water, though it will take longer for the celery to crisp up. Make sure the celery is completely submerged.
Place the lid on the container to seal it completely and prevent spills. Place the container in the refrigerator for 3 to 4 hours. Test your celery by taking a bite. If it's not crisp yet, let it sit overnight.
You can use the celery immediately or keep it submerged in the water for a day or two, but it will eventually become waterlogged and the celery will split. If you want to keep the celery longer than a couple more days: once the celery is nice and crispy, pour all the water out of the container and place a dry paper towel on top of the celery. Give the container a good shake. Seal the container except for one corner to allow airflow. Your celery will keep for up to a week this way. If you notice the celery changing color, like developing pink or black spots, it's time to toss it.