Horseradish Pickles



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 the horseradish and cayenne pepper into the brine.

Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.