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  2. 50 Old-Fashioned Recipes from the Midwest

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    This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.

  3. Here’s How to Pickle Vegetables Like A Pro - AOL

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    While store-bought pickled veggies are tasty (read about our search for the best store-bought pickles out there), homemade pickled vegetables taste fresher, use wholesome ingredients and are truly ...

  4. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.

  5. Time to Brine: 6 Pickle Recipes You Can Make at Home - AOL

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  6. List of pickled foods - Wikipedia

    en.wikipedia.org/wiki/List_of_pickled_foods

    Pickled pigs' feet – Pigs' feet pickled in a brine of vinegar or salt; Pickled radish – Radish dish served with Korean fried chicken; Pickling salt – Fine-grained salt used for manufacturing pickles; Prawn – Crustaceans used for culinary purposes [6] Preserved lemon – Type of pickle; Prune – Dried plum

  7. Nukazuke - Wikipedia

    en.wikipedia.org/wiki/Nukazuke

    Old nuka-beds are valued for their nuanced flavor. Because the process depends on colonies of live organisms, flavors and smells can vary considerably from day to day and the fermenting process slows in colder weather. When ready, nukazuke pickles are removed from the bed, washed in cool clean water, sliced and served as a side to savory meals.

  8. Fried Pickles with Ranch Dressing Recipe - AOL

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  9. Fried pickle latke recipe for Hanukkah - AOL

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    Check out the full recipe for how to make fried pickle latkes here. ... 1 teaspoon salt. 1/4 teaspoon black pepper. 3 to 4 kosher dill pickles, sliced 1/4-inch thin and dried very well.

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