¼ to ½ cup Pickling spices
½ tsp. Whole cloves
1/2 Medium Onion, chopped
1 Stalk Celery, chopped
18 oz Ketchup
1/4 c Chili Sauce
1 pint Water
1/4 c Cider vinegar
½ tb Dry mustard
1/4 c Worcestershire Sauce
1/4 c Light Brown Sugar, packed
½ tb. Garlic, powder
1/2 tb Salt, to taste
1/2 tb Tabasco
2 tb Lemon Juice
Tie pickling spices and cloves loosely in cheesecloth bag.
Combine all ingredients in a heavy pot; heat to a boil.
Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. When at room temperature pour mixture into
blender and blend until smooth. Cover until ready to use. Refrigerate.