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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>

		<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>3</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, broccoli [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://www.awesomepickle.com/?p=51</guid>
		<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 by [...]]]></description>
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