Goal and options: Make quick pickled vegetables

OPTIONS:
- 1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes) 2 teaspoons light brown sugar 2 teaspoons apple cider vinegar 1 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce Instructions Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.) Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your feet occasionally to help them pickle more quickly, 10 minutes.
- 1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes) 2 teaspoons light brown sugar 2 teaspoons apple cider vinegar 1 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce Instructions Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.) Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
output answer: 1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes) 2 teaspoons light brown sugar 2 teaspoons apple cider vinegar 1 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce Instructions Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.) Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Goal and options: teaspoon

OPTIONS:
- can gouge out teeth from a face
- can gouge out eyeballs from a face
output answer: can gouge out eyeballs from a face

Goal and options: how to tell if eggs are fresh

OPTIONS:
- Fill a bowl with unflavored gelatin, and place eggs in the bowl. If they sink and lie flat, they are very fresh. If they sink but stand upright, they're still fairly fresh. If they float, they're no longer at ideal freshness
- Fill a bowl with cold water, and place eggs in the bowl. If they sink and lie flat, they are very fresh. If they sink but stand upright, they're still fairly fresh. If they float, they're no longer at ideal freshness
output answer:
Fill a bowl with cold water, and place eggs in the bowl. If they sink and lie flat, they are very fresh. If they sink but stand upright, they're still fairly fresh. If they float, they're no longer at ideal freshness