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.
Be adventurous with the spices you add to your pickling liquid: My favorite is something that has a strong flavor â very aromatic. A go-to for me is Indian long pepper. Ginger is always a good one. Then the more traditional like coriander, fennel seed, black pepper and cinnamon. When pickling cucumber keep in mind the cucumber is going to pick up a lot of those flavors so, for example, I wouldnât use cinnamon. I would use more subtle things like black pepper and tumeric.