With all the talk a while back about pickiling, I bought a one gallon jar of kosher dills(It was on sale, I could not resist). My thought is to add some habs and thai dragons to the jar and let them infuse more flavor (and heat) to the pickles. My question is how should I add the peppers? Add them directly to the brine? Do I boil them first in the some brine and then add them to the jar? Some other method? Mike ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com