{"id":2053,"date":"2015-02-14T11:30:40","date_gmt":"2015-02-14T11:30:40","guid":{"rendered":"http:\/\/lapiccolinauy.com\/?p=2053"},"modified":"2015-02-14T11:30:40","modified_gmt":"2015-02-14T11:30:40","slug":"pickles","status":"publish","type":"post","link":"https:\/\/lapiccolinauy.com\/es\/2015\/02\/14\/pickles\/","title":{"rendered":"Pickles"},"content":{"rendered":"

None of us eat cucumbers.\u00a0 But, we all like pickles.\u00a0 Pickles of the taste and crunch we are accustomed to are not available.\u00a0 So, we decided to make our own, or rather Megan did.\u00a0 She found a recipe for Bread and Butter pickles that are ready to eat in 24 hours along with a dill recipe that takes a minimum of four weeks to ferment.<\/p>\n

\"pickles\"<\/a><\/p>\n

The Bread and Butter pickles we have been eating as fast as she makes them.\u00a0 They are delicious. We did share with friends, but did not get any comments, so we think they did not fall in love with them as we did.\u00a0 That’s ok, all the more for us.<\/p>","protected":false},"excerpt":{"rendered":"

None of us eat cucumbers.\u00a0 But, we all like pickles.\u00a0 Pickles of the taste and crunch we are accustomed to are not available.\u00a0 So, we decided to make our own, or rather Megan did.\u00a0 She found a recipe for Bread and Butter pickles that are ready to eat in 24 hours along with a dill … Continue reading Pickles<\/span><\/a><\/p>","protected":false},"author":34327803,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"anyone","activitypub_status":"","footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[6096,2013890],"tags":[],"class_list":["post-2053","post","type-post","status-publish","format-standard","hentry","category-cooking","category-farm-to-table","without-featured-image"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6BeCJ-pickles","_links":{"self":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts\/2053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/users\/34327803"}],"replies":[{"embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/comments?post=2053"}],"version-history":[{"count":0,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts\/2053\/revisions"}],"wp:attachment":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/media?parent=2053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/categories?post=2053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/tags?post=2053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}