Its time for another batch of fresh pickles! They get better each time I make them as I learn what flavors go better together. This time I doubled the fresh horseradish and toasted the spices before adding them to the mix. I threw in 2 handfuls of sugar snap peas from the garden too. The batch fermented on the counter for 6 days and then went to the fridge, where they are waiting patiently to be eaten. Check out my original "barrel cukes" fresh pickle post here.