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Leave to infuse for five minutes, strain.
Leave to infuse for about 5-10 minutes.
Remove from the heat to infuse for about 35 minutes.
Leave to infuse for 30 minutes, then strain.
Remove from the heat and leave to infuse for about 10 minutes.
Spoon the escabeche over the sardines and leave to infuse for half an hour.
Cover with clingfilm and leave to infuse for at least 48 hours.
Put the jar in a sunny place to infuse for three to four weeks.
Take the pan off the heat, cover and leave to infuse for 40 minutes.
Bring to just below boiling point, then set aside to infuse for 15 minutes.
Remove from the heat, set aside to cool and leave to infuse for four hours.
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