Catherine M. Allchin Freelance writer based in Seattle. Food, Travel, Science
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Keep those fresh crops coming by pickling

8/8/2014

 
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The Seattle Times --- YOU’VE SEEN them around. House-made pickled vegetables are showing up at the toniest tables. Maybe you’ve ordered them, forking over $10 or $12 for a plate of the crunchy goodies. But have you made them at home?

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