The Pickled Pantry

Reader Contribution by Andrea Chesman
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I grew up on kosher dills and stories of my
great-grandfather’s crocks of sauerkraut that bubbled in the attic all through
the winter. When I asked my grandmother how to make pickles, she said to put
the cucumbers in a crock with water and dill and add enough salt until it is
just before you gag. Turns out, I gag easily. Without enough salt to kill

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