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	<title>Awesome Pickle &#187; salt pickles</title>
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		<title>Sauerkraut recipe &amp; a trick for extra good kraut</title>
		<link>http://awesomepickle.com/archives/368</link>
		<comments>http://awesomepickle.com/archives/368#comments</comments>
		<pubDate>Thu, 17 Sep 2009 16:04:53 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[caraway]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>

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		<description><![CDATA[
Awesome picklers, it&#8217;s time for sauerkraut with caraway seed and dill. Familiar and exotic at the same time, sauerkraut is like the pickle poster boy of fermentation&#8217;s current popularity. Packed with enough beneficial micro-organisms to make foodies and health nuts go nuts, it also smothers sausages with perfect working-class, old-school credibility. Plus it&#8217;s easy to [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Dilly beans the fermented way</title>
		<link>http://awesomepickle.com/archives/320</link>
		<comments>http://awesomepickle.com/archives/320#comments</comments>
		<pubDate>Sun, 19 Jul 2009 02:33:38 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[celery root]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[green beans]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.awesomepickle.com/?p=320</guid>
		<description><![CDATA[
I&#8217;ve written an easy salt brine pickle recipe for living, lacto-fermented dilly beans, which are traditionally a vinegar preserve. Now that green bean season is in full swing, here it is.

Ingredients to fill a one-quart mason jar:
-1/4 jalapeno pepper. Use more if you like it spicy.
-1/2 bunch of fresh dill
-3 cloves of garlic
-about 1 tsp [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Pickled summer squash with basil</title>
		<link>http://awesomepickle.com/archives/285</link>
		<comments>http://awesomepickle.com/archives/285#comments</comments>
		<pubDate>Tue, 30 Jun 2009 17:00:05 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[mustard seed]]></category>
		<category><![CDATA[safe pickling]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[summer squash]]></category>
		<category><![CDATA[zucchini]]></category>

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		<description><![CDATA[
It&#8217;s summer squash time! For this recipe I mixed yellow crook-neck squash with a green zucchini from the garden. I spiced them with garlic, red onion,  basil, and black mustard seeds. I threw in a few carrots to fill up the jar. Here are the ingredients:

I chopped the larger squash into quarters lengthwise and [...]]]></description>
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