— Marsha Seidelman

I think any of those could be done singularly or in combination. And then, uh, you know, things like carrots, you know, work well, and, uh, give that a try. And, you know, see how you like the results based upon that, the, uh, time, right, that you're letting those vegetables, um, um, be exposed to the brine, and, um, also the size and shape of the knife cut, right, can make a difference. You know, clearly if something is sliced thinner, with more surface area, then the pickling process takes place faster versus something that is thicker through the midsection. Uh, which takes a longer time to penetrate. So, uh, you have a great start and uh, have some fun with that process. Here's a, this is a great place where you can exercise a lot of your your personality or your, you know, your signature touch, uh, when you make, uh, pickles. So, again, enjoy that process.