I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper.
What other suggestions do you have for flavorings?
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.
Sign up to join this communityI'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper.
What other suggestions do you have for flavorings?
Traditional cornichons are pickled with tarragon, not dill. I love that flavor!
Depending on the main ingredient, some additional flavours can be added using the following:
Combinations of the above can provide some really great flavours.
My favorite canning site, the National Center for Home Food Preservation, also includes whole mustard seed in its recipe for dill pickles.
I've always used equal amounts of black peppercorns and crushed red pepper flakes along with dill and garlic.