Recipes with Inventory Inventory vinegar and vinegar or 3 dl 2 dl wine vinegar

Pumpkin candied as asier

1. cut the pumpkin flesh into strips, about as thick and long as a finger. Put them in the touched, cold brine, and let them soak in 24 hours under light pressure. 2. Drainage pumpkin meat in a colander, and boxes the brine. Boil a brine of vinegar, water and