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  2. 27 Quick, Easy and Compulsively Eatable Air-Fryer Snacks - AOL

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    17. Crispy Dill Pickles. Adding some extra garlic and dill to the breading really gives these crispy pickles more oomph. Use sliced pickles or spears depending on your preferred pickle-to-breading ...

  3. How To Make the Best Bread-and-Butter Pickles - AOL

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    Enhance your favorite sandwich with the sweet and tangy taste of this homemade pickle.

  4. Pickled cucumber - Wikipedia

    en.wikipedia.org/wiki/Pickled_cucumber

    Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; a similar 30-gram (1.1 oz) portion may contain 80 to 130 kJ (20 to 30 kcal). Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.

  5. I Tried 7 Pickle Brands & The Best Was Crisp and Cold

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    PER SERVING (1 oz.): 0 cal, 0 g fat (0 g saturated fat), 380 mg sodium, <1 g carbs (0 g fiber, 1 g sugar), 0 g protein Claussen's kosher dill slices are designed for maximum coverage in a sandwich ...

  6. Pickling - Wikipedia

    en.wikipedia.org/wiki/Pickling

    Pickling can preserve perishable foods for months, or in some cases years. [3] Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. [4] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.

  7. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...

  8. Slather These Easy Corn Muffins with Lots of Honey Butter - AOL

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    Tip: The honey butter can be stored in an airtight container in the refrigerator for up to 1 month. Tightly wrapped, it will keep in the freezer for 3 months. Let the honey butter come to room ...

  9. Cuisine of the Midwestern United States - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_the_Midwestern...

    The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later. [6] Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies. [7]

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