Chancellor Nancy L. Zimpher. There is simply nothing like SUNY anywhere else in the world. To be a part of The State University of New York familyâa student, an employee, an alumâmeans that you are an important part of the largest comprehensive system of higher education in the country.
1 Kosher Dill Pickle- These type of pickles are made with a large amount of garlic and have a stronger flavor then regular dill pickles.  Sour Pickle- Sour pickles remain in the pickling process longer then most pickles, the longer they remain in the brine the sourer they become.
The pickling cucumber is small and thick with bumpy, light-green, unwaxed skin. The most popular variety, the Kirby, is used commercially for pickling; it is also enjoyed fresh because of its thin skin, crisp flesh, and small seeds. Less common varieties are the Armenian, Sfran (from the Persian Gulf), and Japanese.