Instructions: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Input: Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges., If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291)., To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves., Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal., Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute., Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace., For refrigerator pickles, seal the jars tightly and cool to room temperature., Refrigerate for 2 weeks to allow the flavors to develop before serving., Store in the refrigerator until ready to serve, or for up to 1 month., For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291)., Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months., Refrigerate after opening.
Output:
cucumbers, dill, chile peppers, garlic, distilled white vinegar, water, kosher salt, sugar, dill seeds, bay leaves, black peppercorns, cloves