Q: I desperately want to make crunchy, garlicky, salty, dill pickles. Any recipes or tips that get more garlic flavour into the pickles? Mine have turned out salty enough but not garlicky enough and adding more garlic doesn't necessarily seem to help. Do I have to make fermented dill pickles for this?
Sent by AudreyEditor: This is a great question! (I love really garlicky pickles.) Readers, any pickle experts out there? How can Audrey get that super-garlicky flavor she craves?