2 tablespoons celery seed salad dressing
1/3 cup parsley flakes
1 teaspoon whole black peppercorns
1 tablespoon sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon 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.
Source of Recipe: Jean Pare's Preserves Book