Recipe courtesy of Bari Lynn
Episode: In Food Today
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Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.

Cook's Note

Variations: If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar

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