Ingredients:
- 1 Gal 4 Liter Water
- 8 fl oz 250ml White vinegar, wine vinegar or lemon juice
- 8 oz 250g Onions, sliced
- 4 oz 125g Celery, sliced
- 4 oz 125g Carrots, sliced
- 2 oz 60g Salt
- 1/4 tsp 2ml Peppercorns, crushed
- 1 1 Bay Leaf
- 1/4 tsp 1ml Dried Thyme
- 10-12 10-12 Parsley stems
Procedure:
- Combine all ingredients in a stockpot or saucepot and bring to boil.
- Reduce heat and simmer 30 minutes
- Strain and cool.
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