Celery Vinegar

Ingredients

• a pint and a half of ready boiling vinegar
• half an ounce of peppercorns
• a large saltspoonful of salt
• a pint of the white part of the roots and stems of some fine fresh celery sliced up thin

Method

1. 1

   Throw the ingredients into the boiling vinegar, let it boil for 2-3 minutes, then transfer to a stone jar and secure from air.

2. 2

   It can be strained and bottled in 3-4 weeks, but can remain in the jar for months.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 156. The excerpt below is the record exactly as published.

CELERY VINEGAR. Throw into a pint and a half of ready boiling vinegar a few grains of cayenne, or half an ounce of peppercorns, a large saltspoonful of salt, and a pint of the white part of the roots and stems of some fine fresh celery sliced up thin

Cook this with the app: pantry check, scaling, and the assistant.