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初夏の手仕事、らっきょうの甘酢漬け。ひとつづつ分厚めにむいたらっきょうに塩をまぶし、30分ほど置いて塩が溶けたら、熱湯をかけて洗ってからザルにあげ、水気をふきとって瓶に甘酢と漬け込みます。2ヶ月ほど経ってからが食べ頃です。BGM : MusMus
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