Court Bouillon With Vinegar - cooking recipe

Ingredients

4 carrots, sliced
4 large onions, sliced thin
2 stalks celery, cut in 3/4-inch pieces
2 cloves garlic, crushed
2 c. wine vinegar
2 qt. water
2 sprigs thyme
2 bay leaves
6 cloves
12 black peppercorns
salt

Preparation

Peel and slice carrots.
Peel and thinly slice onions.
Cut celery into pieces about 3/4-inch.
Peel and crush garlic.
Pour vinegar into large saucepan.
Add water, carrots, onions, thyme, bay leaves, celery, garlic and cloves.
Bring to boil and add peppercorns and salt to taste.
Leave to cool, then strain.