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      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

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