Garnishing every plate at Porubsky’s Grocery and cafe in Topeka, Kansas, are hot-hot pickles. They start as briney dills, then get doctored up as follows. Serve them with sandwiches, or as they do at Porubsky’s, chopped up on top of chili.
1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon ground cayenne pepper
Pour the brine from the pickle jar into a large bowl. Mix in the horseradish and cayenne pepper.
Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.