Pickled Long Hot Peppers

These pickles have become an annual favorite. We don’t use our house brine for the recipe, but they’re so good that I must share them with you. Credit here needs to be given to Nick and Massimo, our Williamsburg neighbors, who run one of the city’s best slice shops—although calling L’industrie a “slice shop” doesn’t do it justice. I just did a bit of reverse engineering of their spicy condiment, which is great on grilled fish, in salads, and, of course, on sandwiches.