Pickled Celery
From The encyclopædia of practical cookery, 1890
Serves 6
Store in a dry cupboard and use as required.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 214. The excerpt below is the record exactly as published.
Pickled Celery. — Cut the stalks from two or three heads of Celery into nice equal lengths ; wash these thoroughly in plenty of water, put them in a bowl, cover them with brine strong enough to bear an egg, and leave them for a week or ten days. At the end of that time refresh the Celery in plenty of clean water, and place it on a sieve where it may drain until di'y. Boil sufficient vinegar to cover the Celery, with any kind of spices cared for
Cook this with the app: pantry check, scaling, and the assistant.