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| author | Chris Wells <chris@mathematicaster.org> | 2025-05-06 15:21:09 -0500 |
|---|---|---|
| committer | Chris Wells <chris@mathematicaster.org> | 2025-05-06 15:21:09 -0500 |
| commit | 2eaa66bf73e896f80198c6eca351e72a9c6c0df1 (patch) | |
| tree | 5322e6b3c2a223ee6e3f6020ee3f215507a41630 /Pickled Sausages.cook | |
| parent | f5e5a41e579a7df751b92b87d8bb0bb668f86591 (diff) | |
| download | cookbook-master.tar cookbook-master.tar.gz cookbook-master.tar.bz2 cookbook-master.tar.lz cookbook-master.tar.xz cookbook-master.tar.zst cookbook-master.zip | |
Diffstat (limited to 'Pickled Sausages.cook')
| -rw-r--r-- | Pickled Sausages.cook | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/Pickled Sausages.cook b/Pickled Sausages.cook index 869eeb1..c737b79 100644 --- a/Pickled Sausages.cook +++ b/Pickled Sausages.cook @@ -15,4 +15,4 @@ Place onions at the bottom of a #2 liter glass jar with a screw top{}, then add Gradually pour the brine over the sausages, adding some onions in-between to tightly pack. Cover the top layer with more onions and pour in the rest of the brine to fully submerge. -Close the jar and put in the a fridge to cure for ~{2%weeks}. +Close the jar and put in the a fridge to cure for 2 weeks. |