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Celery Vinegar

A vinegar infused with crushed celery seed, steeped 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. Crush the celery seed by pounding it in a mortar.

  2. Boil the vinegar, then let it cool.

Infuse and bottle

  1. Pour the cooled vinegar over the crushed seed.

  2. Let it infuse for two weeks.

  3. Strain and bottle 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
Supplies the aromatic flavour that the vinegar takes up during infusion.
Vinegar
Acts as the solvent that extracts flavour from the crushed seed and carries it.

The step that matters

Letting the vinegar cool before pouring it over the seed. Pouring boiling vinegar onto the seed can drive off volatile aromatic compounds and degrade delicate flavour, so the vinegar should be cooled first.

“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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