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When salted or brined and pickled and kept in a cool dark place these pickles should last unopened for several months. Using only very cold dill pickle spears dip pickle into egg wash and then coat with breading.
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Repeat until no pickles remain and arrange dipped pickles on a.
. Softer vegetables such as beans and cucumbers are most likely to go soggy sooner as they are the most watery.
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