Instructions: 2 Tbsp celery seed 1/3 cup parsley flakes 1 tsp black peppercorns 1 tbps granulated sugar 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp mustard seed 3 whole cloves 1 bay leaf 3 cups white vinegar

Measure first 9 ingredients into a quart bottle. Add vinegar. Cover. Let stand 2 weeks in cool place. Strain through double layer of cheesecloth before using. To use same day, bring mixture to a boil Remove from heat.

Let stand 2 hours. Strain. Keeps at least 1 year. Make 1-1/2 pints.

Chipped from the bottom of Sharons Igloo ^^oo^^

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