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They have a unique flavor thanks to herbs and spices. You will taste ingredients like caraway seeds, mustard seeds, and peppercorns.Hawkins, Kathryn (2007). Allotment Cookbook. London: New Holland Publishers. p.42. ISBN 978-1-84537-719-9. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( February 2021) ( Learn how and when to remove this template message) Swain, Manas Ranjan; Anandharaj, Marimuthu; Ray, Ramesh Chandra; Parveen Rani, Rizwana (2014). "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics". Biotechnology Research International. Hindawi Publishing Corporation. 2014: 250424. doi: 10.1155/2014/250424. ISSN 2090-3146. PMC 4058509. PMID 25343046. Marks, Gil (2008). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Hoboken, NJ: Wiley Publishing. ISBN 978-0-7645-4413-2.

Estimate how many quart canning jars you think you will need for the cucumbers you have and prepare a couple extra. Wash the jars in the dishwasher on the hottest water setting. Carefully remove the jars from the oven, keeping them level as you handle them, and place them right-side-up on a tea towel on the counter. Leave them undisturbed until they cool.Judaism 101: Kashrut: Jewish Dietary Laws". Archived from the original on 25 December 2018 . Retrieved 11 June 2015.

Anderson, Martin. "Cucumber - Archives - Aggie Horticulture". Texas AgriLife Extension Service. Archived from the original on 22 August 2009 . Retrieved 11 June 2015. Online Etymology Dictionary. "gherkin". Douglas Harper. Archived from the original on 20 October 2020 . Retrieved 20 February 2020. Set the metal canning lids into a saucepan of water and bring to a simmer. Keep hot until you need them. I put 2 cloves of garlic into each of these jars since they are 1.5 quart size Fleming, H.P.; McFeeters, R.F.; Breidt, F. (2001). "Fermented and Acidified Vegetables". In Downes, Pouch; Ito, Keith (eds.). Compendium of Methods for the Microbiological Examination of Foods (PDF). Washington, DC: American Public Health Association. pp.521–532.

The Recipe

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