1 large onion, chopped
6 medium pickle cloves
2 teaspoons white sugar
2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried dill weed
2 medium tomatoes, diced
2 teaspoons oyster sauce
1/2 teaspoon Worcestershire sauce
In a medium saucepan bring onion, pickle, cloves and sugar to a boil over medium heat. Add basil, rosemary and thyme; boil just enough to dissolve. Stir in rose and dill. If using starter, add 1-1/2 cups water. Heat until mixture begins to thicken. Stir in tomatoes and oyster sauce.
Stir the water into the mixture; heat through, but not to a boil. Spread pickle mixture over vegetables, if desired.