Sounds weird, I know, but if you like pickles and you like spicy then you'll love these! There's a company here on Long Island that makes them from scratch, but I adapted their recipe starting out with Vlasic dills you can find in any supermarket. I've been totally addicted to these things for months now!

2 32 oz. jars Vlasic kosher dill pickles
1 12 oz. jar B&G sliced hot cherry peppers
3 medium fresh jalapeño peppers with seeds, sliced into thin rings
3 large cloves garlic, chopped
1/4 cup cider vinegar
3 tbs Cajun seasoning
1 tbs ground cumin
2 tsp whole peppercorns
1 tsp ground cayenne (adjust to taste)

Remove the pickles and cherry peppers from their jars and place in a large mixing bowl, retaining the brine. Add the sliced jalapeños and chopped garlic and mix well.

Add the vinegar and seasonings to the brine and blend well. Put the pickle mixture into a gallon jar or large Tupperware container and pour the spiced brine over it. Cover tightly and refrigerate. After two days, the pickles are ready to eat!

Notes: Various brands of Cajun seasoning differ in their degree of "hotness", so go easy on the cayenne the first time you make these. Always scrub your hands thoroughly after handling jalapeños! If you can't get fresh you can substitute a 12 oz. jar of jalapeño slices.

wow keith-

these sound wonderful. thanks for this!
i wont get time to make them till summer but my mouth will be watering until then,
love
d

THIS is excellent stuff (i use it just like a cajun seasoning, essentially the same thing). it's a part my neighbor's little business venture (his "pie in a bottle" is pretty cool too), i use it a lot, nice little kick but not overwhelming. good stuff. my favorite.

i tried a pickle for the first time last year.crazy i know.i didnt like it