Celery Vinegar

Ingredients

• 2 pints celery, chopped fine
• 2 pints good cider vinegar
• 1 tablespoon of sugar
• 1 tablespoon of salt

Method

1. 1

   Bring celery to a boil and pour on hot cider vinegar, sugar, and salt.

2. 2

   Let it cool, cover, and let it stand for a fortnight; strain and bottle.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 79. The excerpt below is the record exactly as published.

2 pints celery, chopped fine; bring to a boil and pour on hot, 2 pints good cider vinegar, and 1 table- spoon each of sugar and salt; let it cool, cover and let it stand a fort- night; strain and bottle. Chili Vinegar. — Out finely 1 quart of chili peppers, or any kind of ripe red peppers. Add a quart of vinegar and a tablespoon of salt; let it stand for a week, stirring daily; then strain and bottle for use. Cucumber Vinegar — Pare, slice, and put into a stone jar, 10 large or 12 small cucumbers; add 2 onions sliced, 1 tablespoon of salt, 2 ta- blespoons of pepper, | teaspoon cayenne and 1 quart vinegar; let it stand 1 week, boil it up once, and when cold, strain through muslin, bottle and seal. Excellent for gravies, hashes, salads and cold meats. Elder=flower Vinegar. — Into 1 quart of good strong vinegar put 1 pint elder flowers free from the stalks; let stand 2 weeks in the sun or in a warm place; strain through flannel, and put up in quite small bottles. It can also be made by infusing the leaves, either fresh or dried, in the same way, the fresh being the best. The vinegar is used both in cookery and in perfumery. Garlic Vinegar. — Into 1 quart of cold boiled vinegar put 2 oz. of finely chopped garlic; let stand 2 weeks, strain, and bottle for use. Shallot vinegar can be made the same way. Cress vinegar can be made by bruising in a mortar ^ oz. cress seed, and letting it stand 2 weeks in 1 quart of cold, boiled vinegar. 110 SAUCES FOK FISH, SHELL-FISH AND MEATS Horseradish Vinegar. — Put into a bottle 1 quart vinegar, ^ lb. scraped horseradish, a pinch of cayenne and 1 teaspoon sugar; let stand two weeks, shaking daily; then strain and bottle. An excellent relish for cold beef, etc. Lemon Vinegar. — Put the vinegar in a glass bottle and add lemon peel; the rind of 1 lemon will flavor a pint of vinegar; let it stand 2 weeks, then strain and bottle. Orange Vinegar can be made the same way. Mint Vinegar. — Pick nice fresh mint from the stalks, fill a bottle or' jar loosely with them, and then fill it full with vinegar; cover closely to exclude the air, and let stand 3 weeks; then strain, put into small bottles, and cork tightly. Excellent for roast meats, cold meats, soups, etc. Parsley vinegar can be prepared the same way, the principle be- ing merely to let the herb soak in the vinegar until its flavor is ex- tracted. Onion Vinegar.— Mince 6 large onions and add a tablespoon of salt, letting them stand for 5 or 6 hours. Take 1 quart of vinegar, and 1 tablespoon of sugar

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