Pickles

There is nothing like brine fermented pickles made with fresh cukes from the garden. This harvest season Haynes made two batches (pictured). In the large jar is a batch of New York deli-style dill pickles (a favorite) and in the smaller jar is an experimental batch made with smoky lapsang souchong tea, szechuan peppercorns, chili and garlic. Yum!