| Yield 1X: | 576.00 | oz | Allergens: | ||
| Portion: | 256 | oz | Onion, garlic | ||
| Portions: | 2.3 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Water – 5 gallons | 40 | 80 | ||
| Celery, chopped | 3 | 6 | ||
| Onions, peeled and chopped | 6 | 12 | ||
| Black peppercorns | 2.50 | 5.00 | ||
| Garlic cloves, crushed | 4.00 | 8.00 | ||
| Cider vinegar | 8.00 | 1 | ||
| Thyme (3 bunches) | 3.00 | 6.00 | ||
| Parsley, Italian (2 bunches) | 1.50 | 3.00 | ||
| Bay leaves (each) | 4.00 | 8.00 |
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 2 cambros, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.