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I have a crock of cukes under brine right now. It's my first time using Sichuan flower pepper as the big strong flavor (with some chiles and garlic). They're not even half-sour yet, but already delicious. I love fresh pickles!

Ah reading your words makes me more eager to try mine! AH!

did you add some garlic to make garlic pickles ?

Only in the form of garlic powder! Unfortunately did not have fresh cloves on hand... was very bummed about that.