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Dawn of Small Footprint Family shares 4 great pickling recipes. If you make these pickles with vinegar, you can eat them almost right after making them. If you prefer to make them the traditional way by fermenting them in brine, they’ll be ready to eat in a couple of weeks.
In this article you’ll learn how to make:
- Small Footprint Sour Pickles
- Garlic Pickled Mustard Greens
- Herbal Heirloom Tomato Pickles
- Rosemary and Sage Zucchini Pickles
To read these 4 terrific recipes visit SmallFootprintFamily.com below.