If this is the pickle confession thread then I must confess that I am a Dill Pickleaholic. Not dill pickles that are over seasoned with salt or garlic. Lots of dill. It seems that now a days I have to make them myself because most store brands are just way to salty or garlicky. They don't seem to use enough dill in their brines. Even Vlassic changed their recipe it seems. They may have crunch but they forgot the dill.
I make mine with lots of dill and mustard seed and a touch of horseradish. I also love pickled beets and red cabbage. When ever I do a beef dish I always have one or the other on the side.
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