dill pickles

Back again! I have some of those in the fridge which I made a couple of weeks ago. They're crunchy, not fizzy and I can't vouch for the garlicky though I'm a Harelik/Garelik type. Anybody else interested in such an esoteric topic?
I am currently letting a beef tongue cool in the cooking liquid on our stove. I sort of used Tante Matley's recipe. "Sort of" because I don't use salt petre in my recipe, though she did. That was her Old World recipe. Maybe I have her recipe among the letters in the old metal trunk that sits between the kitchen and dining room here. If you come to visit, we'll try to rummage through and see if there's a letter from her telling me how to make her delicious "pickled tongue". Mine smells like it's definitely GARLICKY, probably too much of that bulb. We shall see whether our guests on Shabbat fall over from the potent smell! "Over to You..".

Gosh, I may be "misremembering" Momo's dill pickles but anyway it seemed like when you bit into them, they actually fizzed and tickled your mouth. I bet yours are delicious. Do you store them under the house like Momo did? I keep hoping that some day some little Harelik will crawl under the house at 602 S Bell and discover one more jar of pickles! The pickle juice also make a great base for spinach borscht.