MW wrote:

> And, on another note, I tasted one from a second batch before I
> started and de-salting, and they taste pretty darn salty. So I guess
> I will de-salt them and taste as I go.
> Unless someone has another suggestion.
> -Mike

Garlic! About 1 per pint, per quart, if you want it mild, 2 per pint if
you like'm garlicky. One dried chile de arbol per quart if you like them
hot, a tiny pinch per pint if you want a little zing. And/or a sprig of
dill or 1/2 tsp dill seed. Tarragon is pretty nice, if a sort of sweet
flavor. Don't use oregano, it's much too strong. But Basil is nice, a
sprig fresh, etc.
Edrena