Ooooh! I happen to like horseradish. I'll have to give that a try with a
different batch.
Glad I asked this question as I'm hearing some good ideas for varying the
flavor of pickles.
>
>Favorite hot pickle recipe: drain brine from 32oz Kosher dills into bowl,
>add 1/2 cup prepared horseradish and a teaspoon of Cayenne (or more, to
>taste), mix. Cut pickles to bite size, add to brine, cover and refrigerate
>for at least a couple hours, overnight is better. Enjoy. I like to toss a
>handful on top of my bowl of chili, and of course a cinnamon roll on the
>side.
>
Chris
When the going gets weird, the weird turn pro
- Hunter S. Thompson
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