A couple weeks ago I questioned whether you could make your own hot pickles by putting some hot peppers in with some regular, un-hot pickles. The answer is yes and they’re actually really damn good. It’s easy:

1. Buy a big jar of dill pickles, I got the cheapest-ass ones I could find ($2), and three (or more) habanero peppers ($0.45).

2. Make cuts in each pepper so the pickle brine can easily get to the hotness inside.

3. Take a few pickles out to make room and jam your habaneros in, make sure they get submerged, place in fridge. And now you play the waiting game. They should be good in two weeks. *

* Have patience. They get noticeably hot after about a week, but of course I ended up eating most of them, day-by-day, before that…it was an experiment, I was monitoring the results.

Finally hit the patio and BBQ for the first time this year. Possibly the most delicious thing I’ve ever tasted, this 3/4 pound burger has the bacon inside of it. It’s like the unibody design of food. A true appreciation of meat. With just sauce, havarti, and grilled onions, absolutely nothing else could have added to this.

I think we’re onto something here…so be prepared for more culinary delights on the grill this summer form me and Nick. Cooking with hi there?