For years I've been yakking about making pickles. Then I tasted the pickles at Shish Cafe in St. Paul and knew I had found my inspiration. These are not the limp, vinegary things slopped aside the average sandwich. Crunchy, salty, and garlicky with just the right sourness, they are the most addictive pickles I have ever tasted. The waitress informed me that I couldn't buy them because they were only made at the restaurant during sunny weather. The owner of Shish, Leo, is originally from Jerusalem and the food is Middle Eastern--not a cuisine I or my cookbooks usually associate with pickles. So finally I decided I would just ask him how he makes them. I was pretty shocked when he said sure he would give me his recipe, because where I come from this kind of information is only passed on to one worthy heir. With a few probing questions, I got it.