3 tablespoons distilled white vinegar
1 1/2 teaspoons Worcestershire sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoons garlic salt
2 teaspoons dried oregano
2 teaspoons ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground nutmeg
2 teaspoons dried marjoram
1 tablespoon dried thyme
1/8 teaspoon ground cloves
In a saucepan, combine vinegar, Worcestershire sauce, garlic salt, oregano, cinnamon and paprika. Bring to a boil, whisking constantly. Reduce heat to low. Bring to a boil, boil, whisking constantly. Reduce heat to low. Cover and simmer, stirring occasionally, 45 minutes. Remove from heat, reduce heat to low and simmer, whisking constantly, for 10 minutes. Remove from heat, strain through cheese cloth and transfer to waxed paper lined ziploc bags or plastic bags, storing in refrigerator until empty.
When milk and vinegar are both hot, transfer mixture into a small bowl. Reserve 1/4 cup of the mixture for dipping; reserve remaining mixture. Press remaining mixture into the center of each slice of pie crust or pie, folding into criss-cross patterns at the edges so that bars are secured.
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