1 teaspoon celery seed
1 cup sugar
2 tablespoon horseradish
3/4 teaspoon dry mustard
3 tablespoon “premiere” cocktail sauce
1/2 cup vinegar
1 teaspoon salt (kosher)
3 tablespoon grated onion
1/2 salad oil
Put into a canning jar. Shake really well. Fridge for 24 hours.