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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Remove any loose or yellowed outer leaves; trim stem end. Rinse sprouts. When cooking brussels…
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Wash jars and caps in hot, soapy water; rinse thoroughly. Dry bands on a towel. Put jars in a…
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