Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de  [
[
  {
    "recipeCode": "1980b28159d746c995c129eade7f9429",
    "updated": "2025-05-18T12:41:31.965Z",
    "title": "Crunchy Vegetable Pickles",
    "subtitle": "PHAK DONG",
    "description": "Nicolas Appert invented canning, but vinegar-based marinades have long been used to preserve vegetables. It’s an ancient and widespread method throughout the world, from Japan with tsukemono to English pickles. Southeast Asian pickled vegetables are a bit sweeter while remaining tangy. As elsewhere, they accompany other dishes to balance rich flavors like caramel chicken.",
    "ingredients": [
      {
        "section": "For 1 kg of vegetables",
        "ingredients": [
          "vegetables",
          "peeled garlic clove + 1 whole red Thai chili per jar",
          "sugar",
          "water",
          "white vinegar",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Wash, peel, and cut your vegetables into small pieces (“bite-sized,” as my mother used to say). You can use all kinds of firm vegetables: traditionally, cauliflower, carrots, and white daikon radish are used. The latter has a milder flavour and aroma than black radish or purple turnip typically used.",
      "Prepare the marinade: mix water, sugar, and salt in a saucepan, then bring to a boil to dissolve the solids. Off the heat, add the vinegar.",
      "Place the mixed vegetables in a clean glass jar and pour the marinade over to cover them completely. Add the garlic clove and chili.",
      "Close the jar and let marinate at room temperature for at least 24 hours before tasting, and up to 3 days maximum.",
      "These vegetables keep for several months in the refrigerator, even after opening. The longer they marinate, the stronger their flavor will be."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Feel free to try with red onion cut into wedges or radishes. You might quickly forget your usual pickles."
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
         [
[
  {
    "recipeCode": "1980b28159d746c995c129eade7f9429",
    "updated": "2025-05-18T12:41:31.965Z",
    "title": "Crunchy Vegetable Pickles",
    "subtitle": "PHAK DONG",
    "description": "Nicolas Appert invented canning, but vinegar-based marinades have long been used to preserve vegetables. It’s an ancient and widespread method throughout the world, from Japan with tsukemono to English pickles. Southeast Asian pickled vegetables are a bit sweeter while remaining tangy. As elsewhere, they accompany other dishes to balance rich flavors like caramel chicken.",
    "ingredients": [
      {
        "section": "For 1 kg of vegetables",
        "ingredients": [
          "vegetables",
          "peeled garlic clove + 1 whole red Thai chili per jar",
          "sugar",
          "water",
          "white vinegar",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Wash, peel, and cut your vegetables into small pieces (“bite-sized,” as my mother used to say). You can use all kinds of firm vegetables: traditionally, cauliflower, carrots, and white daikon radish are used. The latter has a milder flavour and aroma than black radish or purple turnip typically used.",
      "Prepare the marinade: mix water, sugar, and salt in a saucepan, then bring to a boil to dissolve the solids. Off the heat, add the vinegar.",
      "Place the mixed vegetables in a clean glass jar and pour the marinade over to cover them completely. Add the garlic clove and chili.",
      "Close the jar and let marinate at room temperature for at least 24 hours before tasting, and up to 3 days maximum.",
      "These vegetables keep for several months in the refrigerator, even after opening. The longer they marinate, the stronger their flavor will be."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Feel free to try with red onion cut into wedges or radishes. You might quickly forget your usual pickles."
  }
]