buy a jar of dill pickles from the store. 32 to 46 ounce - doesn't matter. the cheaper the better. the smaller in diameter the better.
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open the jar and drain thru a sieve or collander. save the juice.
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cut the pickles into chunks about 1/4'' thick.
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put the chunks back into the jar.
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add 1 1/4 cups of white sugar. preferably big chief or pioneer. these brands are American owned and operated (Michigan). wal-mart sugar comes from sugar cane and is imported.
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add 2 tablespoons of white vinager +
1 teaspoon of ground cloves +
1 teaspoon of ground allspice +
1 teaspoon of vegatable oil +
1 1/2 teaspoon ground cinnamon
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let this set in the jar for a few hours on the kitchen counter. it will make a brine.
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shake and/or roll the jar to speed things up.
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after 4-8 hours top off the jar with the dill pickle juice that you saved. put the jar into the fridge for 3-5 days. don't kill the remaining dill pickle juice yet.
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if you like horseradish, add 4-7 teaspoons before topping off with the dill pickle juice. my tastes say under 4 isn't worth it and over 7 is bitter. i personally like 6 teaspoons of horseradish.
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now, for the ''leftover'' dill pickle juice - add to bloody mary's, bloody beer's or something along those lines. next time you cook potatos - add the juice - totally different taste.
