Celery Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic condiment of vinegar flavoured by infusing with celery seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Celery Vinegar.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CELERY VINEGAR.
389. INGREDIENTS.—1/4 oz. of celery-seed, 1 pint of vinegar.
Mode.—Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads.
Crush the celery seeds in a mortar and set aside. Add the vinegar to a pan, bring to a boil then set aside to cool. Once the vinegar is cold, add the crushed seed then pour into a bottle, stopper and set aside to infuse for 14 days.
After this time, strain through a fine-meshed sieve lined with muslin then pour into bottles, stopper securely and store until needed. This makes an excellent component in vinaigrette dressings for salads.
