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Don’t forget the two Fs

Fresh and Fast

Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About
The best pickles are made with produce picked that day or the day before. Strive to shorten the amount of time between when you pick or purchase produce and when you pickle it. Even under refrigeration, vegetables lose structure and texture, and no one likes a soft pickle.

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