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Pickling - is the process whereby a Python object hierarchy is converted into a byte stream, and Unpickling - is the inverse operation, whereby a byte stream is converted back into an object hierarchy. Pickling (and unpickling) is alternatively known as serialization, marshalling, or flattening. import pickle. data1 = {'a': [1, 2.0, 3, 4+6j],

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52 Easy Tapas Recipes For The Best Tapas Party Ever! 1. Beer Battered Pickles With Garlic and Dill Sauce: Satisfy your inner Snookie with this elegant take on fried pickles. (via 10th Kitchen) 2. Japanese Pickled Ginger: Whip up a batch to accompany homemade heart-shaped sushi and let the chips fall where they may.

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Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes. Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours.

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40 Foods You Can Pickle. Pickling is a popular way of preserving fresh, in-season produce for eating year-round. Vegetables and fruits benefit from the tangy addition of vinegar-based brines, creating a deliciously layered condiment that goes well with sandwiches, salads, and grain bowls. From blueberries to beets, these are our 40 favorite.

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Here are three clips to satiate your entitled, locavore restaurant needs. The first: The Portland couple Bryce Shivers and Lisa Eversman who can pickle pretty much anything (including eggs and.

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Turns out: We Can Pickle That! Think of this recipe like a Pickleback beer cocktail…a tart Gose brewed with a dash of Sea Salt, then finished with pure Pickle Juice. Somewhat salty, surprisingly refreshing, all coming together with a splash of sour. Give it a whirl! If nothing else we can promise it goes down better than a briny mason jar of.

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We Can Pickle That. Brine, baby, brine. By The Epicurious Editors. May 6, 2015. Pickled Shrimp Linda Pugliese
food styling by Anna Hampton
props from ABC Home. Linda Pugliese
food styling.

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In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve the sugar. Add the cucumber mixture; return to a boil, stirring occasionally. Reduce heat and simmer, uncovered, 4-5 minutes or until heated through.

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Fill Jars. Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of fresh dill in each jar). Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.

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1. Crispy Air Fryer Dill Pickles. Behold yet another reason to love your handy air fryer! These crunchy and tangy fried pickles offer all the indulgences of a fried snack without the oil. Coat pickle spears or chips in egg, flour, and breadcrumbs, and place them in a single layer in your air fryer until crispy.

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In a small or medium saucepan, heat the vinegar, water, salt, peppercorns, mustard seeds, bay leaf and and sugar over medium heat, until the sugar and salt have dissolved and the vinegar comes to a simmer. Meanwhile, rinse and slice the cucumbers. Place all of the vegetables in a bowl. Pour the vinegar solution over the vegetables, just.

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Cut the cucumber into spears or slices or leave whole, as desired. Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves. Bring the vinegar, water and salt to a boil in a small saucepan over high heat.

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Whatever you do, bread + filling + pickle = awesome. • 2 Soups: Sounds a little strange, but most soups taste much better with a little acid, and adding pickles fit the bill. I like putting a scoop of sauerkraut on lentil soup, pickled red onions in black bean soup, and kimchi on rice porridge. • 3 Salads: It makes sense if you think about.

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Arrange the jars (without their lids or rings) on a rack or your makeshift foil coil and add enough hot water from the tap to cover them by one inch. Bring the water to a boil over high heat, and.

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First sketch from the very first episode of Portlandia's second season.