Celery, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Cut some heads of celery into equal and convenient lengths.
  2. Wash them thoroughly.
  3. Throw them into brine, strong enough to bear an egg, and leave them in this for eight or ten days.
  4. Rinse the celery thoroughly.
  5. Leave it to drain on a sieve or a colander till dry.
  6. Pack the celery in stone jars.
  7. Pour over it enough spiced and scalded vinegar to cover it all thoroughly.
  8. Let it stand till cold, filling up with more vinegar, if necessary.
  9. Cork down closely.
Original Text
Celery, to pickle.—Cut some heads of celery into equal and convenient lengths, wash them thoroughly, then throw them into brine, strong enough to bear an egg, and leave them in this for eight or ten days. Now rinse the celery thoroughly, and leave it to drain on a sieve or a colander till dry. Then pack the celery in stone jars, and pour over it enough spiced and scalded vinegar to cover it all thoroughly, let it stand till cold, filling up with more vinegar, if necessary, and then cork down closely.
Notes
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