Too easy and so good. Also great with fried fish or barbecue. You might use 2 gallons for 100 servings.
2 gallons kosher dill pickle halves, 30-40 pickles, with brine
2 cups prepared horseradish
1 pint sliced jalapenos, drained
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and jalapenos into the brine.
Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine.
Cover and refrigerate overnight.
Blanched mini carrots or blanched cauliflower bits are great soaked in the same brine. Yes, you must blanch them first.