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Sweet and sour pickled shallots

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This page is a simplified version of an original Japanese page.
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~ Is not salted, suddenly in the sweet and sour pickle ~
-Enjoy crispy crunchy, patching the salinity is least-

(Order of the material is OK. Please note that sale closing ended between limited edition products )

1 kg pickled scallion next>>>

[Pickled vinegar]
1 cup of vinegar next>>>
Water 3 / 4 cup
Small salt 2 tsp next>>>
1 cup sugar next>>>
Talon 2

[How to]
1. pickled vinegar into the pot, and let it cool off and heat the sugar has melted.
2. pour 1 of bungling and shallots with shitagoshirae in a clean storage jar with Talon.
3. pickled shallots and Pickle juice barrel. weights, such as containers, so save and put in place, can eat approximately one month later.

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