My daughter is a pickle fanatic and connoisseur. While living in America, she would polish off a gallon jar of pickles with ease. When we first moved to Bangkok in 1995, the only place to get a half-decent pickle was in Patpong. I looked in the local markets and saw cucumbers that seemed right and there was plenty of dill, vinegar & salt. A little trial and error and voila, Bangkok Garlic Dills were created.

Over the years, local-made pickles have appeared at Villa & Foodland as well as imported Vlasics and Claussens. Local pickles still don't taste quite right and the imports are pricey.

My pickle gourmand has just graduated from college and is in Bangkok for the next year. I've tweaked the original recipe to create a crunchy, zesty pickle that meets her approval.