After a wild goose chase to find the required spices (but still missing one), Jutta and I started a batch of homemade garlic dill pickles. We started with cinnamon stick, mustard seeds, black peppercorns, whole cloves, whole allspice, juniper berries, couldn’t find mace so it has been left out, dill seeds, bay leaves, dried ginger, coriander seeds, 4 cloves fresh garlic, and a few sprigs of fresh dill. With our pickling spices ready to go, we mixed white vinegar, water, and sea salt to make a brine, then scrubbed the cucumbers. One-half our spice went into the bottom of the crock, next came the cucumbers, then more spice, and finally the brine. The hardest part of the process was finding something to put inside the crock that would keep the cucumbers below the surface of the brine, once that was found, I filled a plastic bag with more brine to weigh down the plastic lid. In 2 to 3 weeks the cucumbers should have fermented enough to be called pickles.