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.
Pickles seem to have their own unique problems in canning. Poorly home-canned pickles may be soft or slippery, shriveled, hollow, too dark, have black spots, be faded, have a bitter flavor or develop white sediment at the bottom of the jar. Some factors that affect pickle quality: Growing conditions of the cucumbers.