Thanks! We'll see how they turn out. My recipe is for half-sour dills, but I didn't have a lot of dill in the garden so I supplemented with mustardseed, coriander, bay leaves, and parsley. I've also never pickled carrots or radishes before, so this is completely experimental!
I keep forgetting to report on my pickles. The cucumbers were saltier than we would have liked (in fact, we wound up throwing out the cukes from one jar, which fermented more than the other for some reason). But the radishes were nice and the carrots were fantastic! I've just started two more jars of carrots (and garlic, Kyle likes to eat the garlic).
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