The hardest strategic aspect of pickleball is choosing the ratio of salt and vinegar in the pickling brine for your balls. Some players prefer the pungent speed of sour balls, while others prefer to lacto-ferment their balls for a more squishy bounce.
Matt aka Pasta.
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in reply to @bruno's post:
I like to put a little english on my serve - by which I mean a sweet Branston-style chutney.