Condiments Celery Vinegar

celery vinegar
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 gill celery-seed​

strong vinegar​

Instructions:

Pound a gill of celery seed put in a bottle and fill with strong vinegar. Shake it every day for two weeks then strain it and keep it for use. It will flavor very pleasantly with celery. - Mrs. Dr. J.​

celery vinegar (also adapted to mint vinegar & thyme vinegar)
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

2 gills celery-seed​

sharp vinegar​

Instructions:

Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks ; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used.​

​

Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar — a handful is enough, and the vinegar or brandy poured over them ; take out the herbs next day, and put in fresh. Do this for three days ; then strain, cork, and seal. - Mrs. R.​

 

[donna]

Another interesting recipe. It seems they used many things to make vinegar back in the day.

 

[nitrofd]

Celery would impart a different sort of flavor just as celery salt does for a bloody mary.

 

[donna]

Thought bump a few other celery threads.

 

[nitrofd]

Here is a recipe for making celery vinegar, it is from the White House Cook Book (1887)

Authored by Mrs. F. L. Gillette and Hugo Ziemann, steward of the White House.

1 quart of fresh celery, chopped fine, or 1/4 pound of celery salt
1 quart of best vinegar
1 tbsp. salt
1 tbsp. white sugar

Put the celery or seed into a jar, heat the vinegar, sugar and salt, pour it boiling hot over the celery, let it cool. Cover it tightly and set away. In two weeks strain and bottle.