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Celery Vinegar

Celery vinegar is made by infusing celery seed in strong vinegar for two weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Celery and vinegar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 5,627 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Celery Vinegar

Ingredients

Directions

Prepare

  1. Pound the celery seed until fine.

Steep

  1. Put the seed into a bottle and fill it with strong vinegar.

  2. Shake the bottle every day for two weeks.

Strain and keep

  1. After two weeks, strain the mixture and keep it for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together5,627 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery seed
Provides the main celery flavour that infuses into the vinegar during steeping.
Strong vinegar
Extracts and carries the celery seed flavour, acting as the solvent for the infusion.

The step that matters

Shake the bottle every day for two weeks. Regular shaking keeps the ground seed in contact with the vinegar so flavour extracts evenly. Skipping days can leave the infusion weaker and uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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