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Celery Vinegar

A pickled celery vinegar made by steeping sliced celery in boiling vinegar with optional celery seed and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Place the sliced celery in a wide-necked bottle or pickle jar.

  2. Add ½ teaspoon of salt to the vinegar while boiling.

  3. Pour the boiling vinegar over the celery.

  4. Let it cool slightly, then cork the bottle.

Steep and bottle

  1. After three weeks, strain the mixture and bottle it for storage.

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
Supplies the flavour that the vinegar takes up during steeping.
Vinegar
Extracts celery flavour and acts as the preserving liquid.
Celery seed
Adds a concentrated celery aroma to the infused vinegar.

The step that matters

Cork the bottle after the vinegar cools slightly. Pouring boiling vinegar over celery and sealing it while still warm can build pressure or let contamination in. Letting it cool slightly before corking keeps the seal safer while the flavour steeps for three weeks.

“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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