John, freezing pickles? What did you think was going to happen? As to Armenian pickles, they’re called “toorshi,” and are usually a mix of vegetables – cabbage, cauliflower, carrots, green beans, sometimes green peppers (they don’t stay crunchy). You can do them in brine or vinegar – I prefer the latter.
Oh, and my three boys are also part Cherokee on their mother’s side – that’s the story, at least. Maybe I’ll start my own Ethnic Studies Department – anyone want to pony up the money? Anyone?