query: Pickled/preserved lemons/limes - grams of salt per kilogram of fruit?
positive_passages.docid: 154930
positive_passages.text: Do Morrocan-stye pickled lemons really need 5 to 10% salt?
negative_passages.docid: 56595
negative_passages.text: Saving and loading multiple objects in pickle file?
negative_passages.docid: 137968
negative_passages.text: When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
negative_passages.docid: 25415
negative_passages.text: Balance overly sweet liqueurs
negative_passages.docid: 77605
negative_passages.text: Limit of $\prod\limits_{k=2}^n\frac{k^3-1}{k^3+1}$
negative_passages.docid: 152133
negative_passages.text: Password hashing, salt and storage of hashed values
negative_passages.docid: 19539
negative_passages.text: How do you wash fruit and veggies effectively?
negative_passages.docid: 31343
negative_passages.text: How to calculate alcohol without OG reading?
negative_passages.docid: 51425
negative_passages.text: Salts, how does the script know what the salt is?
negative_passages.docid: 138268
negative_passages.text: yeast substitutes and proper measurements
negative_passages.docid: 67277
negative_passages.text: Keeping bananas fresh for longer
negative_passages.docid: 112789
negative_passages.text: Removing sugar from baking recipes
negative_passages.docid: 31765
negative_passages.text: What's the shelf life on crushed specialty grains?
negative_passages.docid: 87429
negative_passages.text: Does cooking one month expired canned goods render it edible?
negative_passages.docid: 34281
negative_passages.text: Psyllium husk as gelatin replacement.
negative_passages.docid: 117467
negative_passages.text: Using BIC to estimate the number of k in KMEANS
negative_passages.docid: 15656
negative_passages.text: Potential pollution of Global` context in fresh kernel