Have you checked out all the recipes at NCHFP? That is always the best source, that or the Ball Books or The Joy of Pickling. As a general rule pickling recipes are fairly flexible in the ingredients you can add but it depends on the amount of vinegar used. For example, most B&B pickle recipes call for straight vinegar undiluted by water. So yes you can add garlic if you wish - within reason. Most recipes call for 3-4 cloves diced. If working with a pickle recipe that diluted the vinegar with water (1:1 is lowest approved) then you have to stick with the ingredients called for and no additions. But you don't have that problems with straight vinegar recipes. As for adding the pepper - same general rule applies. However dried hot pepper flakes is always recommended over fresh peppers. Dried additives are always safer to add to a recipe than are fresh ingredients as dried don't alter the pH or density. There are some limits on fridge storage of brines as molds and fungus can develop over time. So be sure you reheat the brine to boiling each time you make a fresh batch and don't plan to store it for more than a couple of weeks. To avoid wasting the brine simply cut the recipe for it in half or quarters when making it. There is no need to make a full batch of brine for only a couple of half pints or pints of pickles. OK? Dave

That is a great idea. I am definitely going to try that. Anytime I can make something ahead to make dinner easier during the week is a plus. Thanks.

I was just going thru recipes for this weekend and spied this, I saved it a year ago but haven't made it yet. Gilroy Garlic bread Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- (1 1/2 sticks) room temp 3/4 cup freshly grated Parmesan cheese (about 3 ounces) 6 tablespoons mayonnaise 3 large garlic cloves -- minced 2 tablespoons chopped fresh parsley 1/4 teaspoon dried oregano -- (generous) crumbled 1 1 pound loaf French bread -- halved lengthwise Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

A few days ago I bought a loaf of crusty bread and the memories came back about Mama Mias. All the buzz about this garlic bread is absolutely true. Ive been visiting Mama Mias since the late 60s and there is still nothing that even comes close. After the bread is soaked in butter and baked you can see its gorgeous transparency. Then you take a bite and taste everything you hoped you saw...true perfection. Sendicks a Milwaukee grocery store also sells this bread. The ad didnt say they ship but it doesnt hurt to call. If it hasnt closed I think a nice road trip is in my immediate future!!!