| Yield 1X: | 160.00 | oz | Allergens: | ||
| Portion: | 32 | oz | Onion, garlic | ||
| Portions: | 5.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Water | 11 | 22 | 33 | |||
| Celery, chopped | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| Onions, peeled and chopped | 1 | 4.00 | 2 | 8.00 | 3 | 12.00 |
| Black peppercorns | 0.75 | 1.50 | 2.25 | |||
| Cinnamon sticks, 4″ | 0.35 | 0.70 | 1.05 | |||
| Salt, kosher | 5.50 | 11.00 | 1 | 0.50 | ||
| Garlic cloves, crushed | 1.25 | 2.50 | 3.75 | |||
| Sugar | 2.50 | 5.00 | 7.50 | |||
| Cider vinegar | 7.50 | 15.00 | 1 | 6.50 | ||
| Ginger powder | 0.13 | 0.25 | 0.38 | |||
| Mustard seeds, yellow | 1.50 | 3.00 | 4.50 | |||
| Cloves, whole (grams) | 2.00 | 4.00 | 6.00 | |||
| Bay leaves (each) | 3.00 | 6.00 | 9.00 | |||
| Cayenne | 0.25 | 0.50 | 0.75 |
Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.
Strain into a cambro, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.
Chill after use, and use five times before discarding.