i dropped off a jar of pickles at nnn the other day and ian asked for the recipe so he could whip up some of his own. here it is for all of you:

-jared’s jamaican-spiced pickles-

2.5 lbs of cukes will do 3 1qt mason jars
for this recipe:
2.5 cups white vinegar
1 cup cider vinegar
1/4-1/2 cu of salt
1/8-1/4 cu sugar
1 tbsp red pepper flakes per jar
1/4 tsp dill seed (20 or so seeds) per jar
1/8 tsp celery seed (30 or so seeds) per jar
1/8 tsp mustard seed (30 or so seeds) per jar
1/4 tsp tumeric (ground) per jar
6-10 whole cloves per jar
12 sprigs of dill weed (four per jar)
3 or 4 garlic cloves per jar
one 3” long chunk of horseradish root, slivered (divide evenly for each jar)
15 small thai or 12 scotch bonnet peppers (5 or 4 per jar), this is for what i like to call “white-people hot”, add more if you’re feeling adventurous

boil vinegar with sugar and salt.

cut off both ends of the cukes and cut into spears.
put cukes and everything else into jars. before the jar is full, shake it to distribute a little bit.
pour boiled vinegar into the jars to about 1/2” from the top. shake jars again.

cap jars and place into fridge, shaking once per day for 3-5 days, then EAT.

-if you run out of the vinegar mix before you’ve filled all the jars: just mix up a small batch, pour from the other jars into the unfilled one (so they’re all at an equal level) and top ‘em off.

enjoy! they start out cool and lightly sweet, then the tumeric flavor is revealed, then ever so slowly the heat from the peppers turns on and it makes you want to eat another one right away.