Hasenfeffer (Sour Rabbit Stew)

INGREDIENTS

• 2 3/4 cups red wine vinegar
• 3 cups water
• 1 1/2 tablespoons white sugar
• 8 whole cloves
• 1 medium onion, thinly sliced
• 5 stalks celery, chopped
• 1 lemon, thinly sliced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 teaspoon pickling spice
• 1 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 (2 1/2 pound) rabbit, cleaned and cut into pieces
• 3 tablespoons vegetable oil