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Celery Vinegar


Vinegar stewed with sliced celery stalks and spices (Acton 1845) See also: Celery Seed Vinegar

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

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: let it boil for two or three minutes, turn it into a stone jar, and secure it well from the air as soon as it is cold It may be strained off and bottled in three or four weeks, but may remain as many months in the jar without injury.

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