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Porubskys Hot Pickles
One 32-ounce jar kosher dill pickle halves (about 4 large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon cayenne
1. Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne into the brine. Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine. Cover and refrigerate several hours or overnight.
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