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	<title>Awesome Pickle &#187; spicy</title>
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	<description>A microbe herder&#039;s almanac</description>
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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>

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		<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 [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>How to fix your pickle project</title>
		<link>http://awesomepickle.com/archives/121</link>
		<comments>http://awesomepickle.com/archives/121#comments</comments>
		<pubDate>Tue, 10 Mar 2009 02:14:51 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[bok choi]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[daikon]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[fixes]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[mistakes]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://www.awesomepickle.com/?p=121</guid>
		<description><![CDATA[You know how to pickle anything. Now know this: It&#8217;s hard to screw up your pickles. They are forgiving and they can take your abuse. Here&#8217;s an example from my current kimchi batch. (This isn&#8217;t a detailed kimchi recipe, but one is coming soon.) Back in mid-January my housemates and I harvested more mustard greens, [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>How to pickle anything</title>
		<link>http://awesomepickle.com/archives/51</link>
		<comments>http://awesomepickle.com/archives/51#comments</comments>
		<pubDate>Wed, 04 Feb 2009 08:25:15 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[bok choi]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[spicy]]></category>

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		<description><![CDATA[When most people hear &#8220;pickle&#8221; they probably think of the classic sour dill cucumber, but you can get delicious results from almost any vegetable. I use one very simple salt brine recipe all year long to pickle whatever veggies happen to be in season and in my fridge. Today, for instance my friend Jesse stopped [...]]]></description>
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