Thursday, April 14, 2011

How many peppered pickles ...

... does it take?

First, get a jug of dill spears.  Remove one, having your face a minor feast.

Remove the stem-ends of two or three serrano peppers and slice the peppers about half-way down lengthwise.  Drop them into the jar and let the whole mess sit for a week or more as the serranos infuse their hot-pepperness into the dill pickles.  Use jalapeno peppers if you'd like your pepper-infused pickles a little less hot.

The longer the pickles and peppers work together, the better. And, as they say, mo betta, mo hotta.