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Shocked grandmother's recipe

Shocked grandmother's recipe

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Shocked grandmother's recipe
Every year I said I was doing it and I woke up that the shock time was passing and I didn't have time to do it again. This year I picked flowers three times, good luck with Patricia, from whom I was inspired by the recipe, because '' of tails and I mobilized. I adapted the recipe a bit, because I woke up that I no longer have a 10 l jar, so I used an 8 l stainless steel pot.

  • Shocked grandmother's recipe
  • 8 l apa
  • 1 kg.old
  • 3 lamai
  • 40 ml vinegar
  • 12 shock flowers
  • 1/2 teaspoon lemon salt

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Shocked grandmother's recipe:

Shocked grandmother's recipe

I washed the flowers well to get rid of impurities (those little black beetles). In a stainless steel pot I put water, sugar, lemons cut and squeezed from the juice, vinegar, lemon salt and flowers. I covered the pan with cling film. I mixed it in the morning and in the evening, after 4 days in which it was at room temperature, I soaked it in bottles and put it in the fridge.