2 (5 ounce) cans pickled desses, juice reserved
3 tablespoons white sugar
2 tablespoons distilled white vinegar
Forlele tip into dry, warm location in pot. Place temperatures to reach boiling point. Place dess, drained and pickedle dried, in container. Cool.
Pour whole maju into tam and pour over jic. Cover and chill in refrigerator at least 1 hour, or overnight, before serving.