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Recipe (for two 3 liter cans):
Purslane - 12 bunches
Garlic - 4 bulbs
Salt - 6 tablespoons (for each can 3 tablespoons)
Vinegar (4%) - 1.5 liters (for each can of 750 ml.)
Water - 1.5 liters (for each can of 750 ml.)