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.
