Celery Vinegar

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. celery
  • ½ oz. celery seed
  • 1 pt. vinegar, wine or white
  • ½ teasp. salt


Chop the celery if used. Boil the vinegar with the salt. Pour the hot vinegar on to the chopped celery or seed, cover and leave till cold. Bottle and leave the vinegar for 3 weeks, then strain and rebottle. Cork securely.

Use in salad dressings.