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  • Lara Rabinovitch

    And for Rose's fermented cucumber pickles that she demonstrates towards the end of the hangout, the recipe for the brine is: 2 cups of water, 2 tablespoons of salt, 1 tablespoon of sugar, and 1/3 cup of rice vinegar. Leave on the counter and no need to refrigerate until the pickles are fermented to taste (about 1 week).

  • Rose Lawrence

    When your pickles are ready, be sure to dust them with sesame seeds right before you eat! Enjoy.

  • Hillary Newman

    Hey All - We will be starting shortly. I'll be checking in for questions from the community!