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Pickled myoga

Pickled myoga

PT15M

1
Begin by preparing the pickling mixture. Place a small pan over a low heat and add the sugar and vinegar. Gently heat, stirring well until the sugar has dissolved fully, then remove the pan from the heat and leave to cool
  • 200g of sugar
  • 400ml of rice vinegar
2
Slice the myoga lengthways into quarters and place in a jar or suitable container. Pour the pickling mixture over the top, ensuring the myoga is fully covered, then seal and transfer to the fridge overnight
  • 4 myoga, washed and stalks trimmed
3
Drain the myoga from the pickling mixture to serve, or store in the fridge for up to a week

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Pickled myoga

 
 

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