RH> The 6" ones are the closest.  Real pickling cukes run between 2 and
 RH> 6" long,although commercial packers use bigger ones.
 IH> Thanks very much. I think probably gherkins are likely 
 IH> to be closest, if I let them grow a bit, or buy them big.
Could be; I get gherkins here too.  THey're cute, but they get pickled in a 
sweet formula, so I never eat them.  
 RH> Those would work too, left whole.  I'd recommend whichever is
 RH> cheaper.:-)
 IH> Cucumbers then , as gherkins are real expensive, they 
 IH> are a real pain to pick, hence the price.
I got my pickling cukes for free this year.  SOmeone grew bushel or so too 
many and gave me about three kilos.:)
 RH> HUH?????  I've never seen dill like that.  I think the heads he's
 RH> talking about are the flower of the dill plant.
 IH> OH, I see. thanks. We get dill herb, as just the sprigs 
 IH> of the leaves, if you see what I mean. I've never seen 
 IH> the flower heads on sale, though I'm growing Dill in 
Me neither, in o normal store. Even here you have to hunt,or grow your own.
 IH> quantity next year - our mushroom and dill soup is a 
 IH> killer. That'll mean I can easily leave a plant to run 
 IH> up to flower. Would it be best to use the heads
 IH>           a) in flower
 IH>           b) just gone to seed but moist
 IH>           c) Dried, but still with the dry seeds on
I'd say either a or b, most likely a.  You should get a package soon that 
will take care of the problem in the meanwhile.:-)  At least as a temporary 
measure.
 RH>  Hard-core picklers in this country grow their own.
 IH> I've never tried pickling hard core...An interesting possibility.
Hard core what?  Ron Woods' liver?  It's been pickled, all right!:)
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