This recipe appears in:Spice Hunting: Celery Seed
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There are a few applications where celery seed is best all on its own. Many in Chicago consider celery salt to be a necessary condiment on hot dogs, and I couldn't agree more (don't skimp on the pickle and mustard, either). It couldn't be easier to make your own celery salt at home, and it'll add a new twist to your next cookout.
But my favorite use for celery seed is in celery soda. It's a bit of an acquired taste, but I can't think of any soft drink more refreshing, and many swear by it. Dr. Brown's Cel-Ray soda is the only brand I've seen, and it's somewhat difficult to find. But if you make your own syrup you can enjoy it whenever you like (it keeps practically forever) and use it in whatever cocktails you can dream up.
- 1/4 cup coarse salt (such as kosher or sea salt)
- 2 tablespoons celery seed
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons freshly ground celery seed
- Soda Water
Put salt and celery seed in a grinder, blender, or mortar and pestle. Grind till fine but not powdery.
Move the celery salt to an air-tight container and use it within the next eight months.
- makes 1 cup of syrup, or 8 to twelve servings -
Recipe courtesy Alton Brown.
Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved.
Remove from the heat and add the celery seed, cover and allow to steep for 1 hour.
Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months.
To use, add 2 tablespoons (or to taste) of syrup to 1 cup soda water and stir to combine.