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  2. The Best Vinegar for Pickling, According to a Pro ... - AOL

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    If you’re making quick pickles, the vinegar’s acidity isn’t a safety concern since the refrigerator will ensure preservation, but you still want to keep acidity in mind so the flavors of ...

  3. Pickling - Wikipedia

    en.wikipedia.org/wiki/Pickling

    Sweet pickles made with fruit are more common in the cuisine of the American South. The pickling "syrup" is made with vinegar, brown sugar, and whole spices such as cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe, Concord grapes and peaches. [20]

  4. 6 Canning Secrets Your Grandma May Have Forgotten To Tell You

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    Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.

  5. Pickled pepper - Wikipedia

    en.wikipedia.org/wiki/Pickled_pepper

    For lacto-fermented pickled peppers, vinegar is omitted from the salty brine; instead, Lactobacilli convert the sugars of the peppers into lactic acid. Such fermented pickled peppers are often used to make hot sauce. At less than 3% acid, fermented pickled peppers are highly perishable if not canned.

  6. List of fermented foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fermented_foods

    Made by salting and fermenting the bonnetmouth fish. Burong isda: Philippines: Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese narezushi. Burong talangka: Philippines: Made by mixing crablets, and salt and left in a jar to ferment thoroughly. It can be eaten after 2–5 days.

  7. How to Pickle Safely - AOL

    www.aol.com/pickle-safely-000148974.html

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  8. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...

  9. Are pickles good for you? What a dietitian says about the ...

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    Sweet. Sour. Deep-fried. Nestled into a burger or served up — cue satisfying snap — solo. There are countless ways to enjoy a pickle — including the recent, deli-meat-stuffed innovation, the ...

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