Last summer while visiting friends and house-sitting in Oregon, I took advantage of having access to someone else’s full kitchen to make some tasty dill pickles. I made both kosher dills with fresh dill and garlic cloves, and what I called, for lack of a better name, Spicy Dills, made with fresh dill, garlic cloves, whole peppercorns, mustard seeds, and coriander, and a bay leaf (but no red peppers so they weren’t hot and spicy, just spicy).
Today, I ate the last kosher dill from the last jar of pickles. I’m going to miss them.
Maybe I’ll make some, too… that is, if I can find a kitchen 😀