Ingredients for Mondo's Hot Spicy Pickles
- 6 cups Pickling Cucumbers
- 2 cups white vinegar
- 4 cups water
- 1 cup sugar
- 2 tablespoons fresh dill sprigs
- 1/8 teaspoon alum (per jar)
- 2 cloves minced garlic (per jar)
- 2 tablespoons kosher salt
- 10 peppercorns (per jar)
- 2 dried hot chili peppers (per jar)
- 1 tablespoon pickling spices
- 1-2 teaspoons crushed red pepper flakes (per jar)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mondo's Hot Spicy Pickles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mondo's Hot Spicy Pickles
- Wash cucumbers thoroughly in cold water.
- In a large pot, combine 4 cups water, 2 cups white vinegar, 1 cup sugar, and 2 tablespoons salt.
- Place 2 tablespoons dill sprigs and 1 tablespoon pickling spices in a cheesecloth bag.
- Tie the cheesecloth bag securely and add it to the pot with the other ingredients.
- Bring the mixture to a rolling boil, creating a brine solution.
- Prepare your canning jars: Add 10 peppercorns, 2 cloves minced garlic, 1/8 teaspoon alum, and 2 dried whole chile peppers to each jar.
- For extra heat, add 1-2 teaspoons of crushed red pepper flakes to each jar.
- Pack the clean cucumbers tightly into the jars.
- Carefully pour the hot brine solution over the cucumbers, leaving 1/2 inch headspace.
- Wipe the jar rims clean with a damp cloth. Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for 8 minutes. (Ensure jars are fully submerged).
- Remove jars and place them on a cloth-covered surface to cool completely, undisturbed, for 24 hours.
- Let the pickles rest for at least 2 weeks before enjoying. The flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
354 g
Sugar
70g
Fat
1g
Carbs
12g
