Cucumber Celery Juice
A crisp, refreshing cold-pressed juice combining hydrating cucumber with mineral-rich celery. This simple two-ingredient juice is naturally cleansing and perfect for a quick nutrient boost. No added sweeteners—just pure vegetable juice that's clean, light, and satisfying.
Steps
Before you start
- Chill your juice glasses or serving pitcher for 15 minutes before juicing if you prefer a colder drink
- Wash cucumbers and celery thoroughly under running water to remove any dirt or residue
- Read through the juicing instructions for your machine—different juicers work at different speeds and yields
Wash and trim vegetables
- Wash cucumbers and celery stalks under cool running water, rubbing gently to remove any dirt, sand, or residue.
- Use a soft brush on the celery if available.
- Trim the stem and blossom ends from the cucumbers with a sharp knife.
- Leave the skin on—it contains nutrients and fiber.
- Set aside on a clean cutting board.
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Ready when: Vegetables are clean and trimmed, with no visible dirt
Tip: Use organic produce if possible, especially since you'll consume the cucumber skin. If using conventional, wash extra thoroughly or peel the cucumber.
Cut vegetables to size
- Remove celery leaves and set aside (save for stock, composting, or garnish).
- Cut the celery stalks into pieces roughly 4–5 inches (10–13 cm) long so they fit easily into your juicer's feed tube without jamming.
- Cut cucumbers in half lengthwise, then into 4–5 inch (10–13 cm) pieces that will also fit your feed tube.
- Work over the cutting board to catch any juice that drips.
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Ready when: All vegetables are cut to size and ready to feed into juicer
Tip: Uniform piece size helps the juicer process vegetables evenly and prevents clogging. Don't cut smaller than needed—larger pieces feed more smoothly.
Juice the vegetables
- Turn on your juicer and follow the machine's instructions for feed rate and pressure.
- If using a cold-press juicer, feed cucumber and celery pieces slowly through the chute, alternating between the two to help them process evenly and yield more juice.
- If using a centrifugal juicer, feed them at a steady, consistent pace—don't force pieces down or pause between additions.
- Continue until all vegetables are processed.
- You should yield approximately 16 oz (480 ml) of juice into the collection pitcher.
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Ready when: All vegetables are processed and juice has been collected
Tip: Cold-press juicers yield more juice and preserve more nutrients than centrifugal models. Alternating vegetables prevents either from clogging the machine and maximizes extraction.
Strain and serve
- Pour the juice from the juicer into chilled glasses or a pitcher.
- If you prefer a smoother juice with less pulp, pour it slowly through a fine-mesh strainer into the drinking glass, pressing gently on any solids to extract remaining liquid.
- Discard the pulp or save it for cooking (soups, broths, baked goods) or composting.
- Serve immediately for maximum nutrition and fresh flavor.
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Ready when: Juice is poured and strained; ready to drink immediately
Tip: Fresh juice is best consumed within 15 minutes of pressing. The natural pulp is nutritious, but if you want a completely smooth drink, use cheesecloth instead of a strainer.
Good to know
Tips
- Organic cucumbers and celery are ideal for juicing since you consume the entire plant without peeling (except celery leaves). If using conventional produce, wash thoroughly or peel the cucumber.
- The juice will have natural pulp, which is nutritious. If you prefer a completely smooth drink, strain through cheesecloth instead of a fine-mesh strainer.
- Drink this juice on an empty stomach or with a light meal for best absorption of nutrients. Some people find undiluted celery juice intense; mix with a little water if needed.
- Save the pulp! It makes an excellent addition to soups, stews, or vegetable broth for added flavor and nutrition.
Storage & reheating
Drink immediately for best flavor and nutrient content. If storing, refrigerate in an airtight glass container for up to 24 hours. The juice will separate and darken slightly over time; shake or stir before serving. Do not freeze—freezing breaks down cell structure and degrades the fresh flavor and nutritional profile of cold-pressed juice.
Substitutions
- English cucumbers → Zucchini (unpeeled) or additional celery stalks. Zucchini adds a similar hydrating quality but is slightly earthier. Using more celery makes the juice more mineral-forward and less watery.
- celery stalks → Fennel stalks or green bell pepper. Fennel adds an herbal note; green pepper adds slight sweetness and tanginess. Both maintain the juice's refreshing, vegetable-forward character.
