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	<title>Awesome Pickle &#187; summer</title>
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		<title>Dilly beans the fermented way</title>
		<link>http://awesomepickle.com/archives/320</link>
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		<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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