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Hamburg Pickle
Preparation info
- Difficulty
Easy
Appears in
By Mary Norwak
Published 1978
Ingredients
8 pints 4 litres 2½ lb 1
Method
Boil all ingredients for 20 minutes. Clear off scum, leave in a large bowl to cool. When cold, put in meat and keep submerged. An 8lb/4kg joint needs about 14 days.