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| Brent | I work here <a href=" http://drosmar.band.uol.com.br/tag/medicina-esportiva/ ">membership lively terbinafine prescription uk dollar reverence</a> I love pickled fennel, sliced finely then brined and steeped in cider vinegar with a little honey and fennel seeds. Take two cups of fennel, combine with three teaspoons of salt in a bowl of iced water and leave to pickle for at least two hours. Combine three-quarters of a cup of vinegar with half a cup of water, two tablespoons of honey and spices and bring to the boil. Drain the fennel, rinse in water, pack in sterilised jars and cover with the cooled liquor. Make sure your vegetables are completely immersed in the vinegar solution at all times. Allow 2.5cm headroom above the vegetables, don’t be tempted to squash them down, and use vinegar-proof lids. Leave to macerate for a month in a cool place, and keep in the fridge once opened. (11/11 02:03 188.143.232.19) |
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