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Sweet and Spicy Pickles

Coming up with this pickle recipe came with a lot of trial and error. Our kitchen manager at the time tested out many variations before we landed a perfect mix of cucumbers and 13 piquant ingredients. The sweetness of the cocktail cucumbers matches well with the tartness of the apple cider vinegar and aromatic spice mix. We hope you enjoy our Monkey Monkey Sweet and Spicy Pickle Recipe.


3 lbs Cocktail Cucumbers

1 tbsp Minced Garlic

1/4 C Salt

1 Qt Apple Cider Vinegar

2 tsp Black Pepper Corns

2 tsp Mustard Seed

2 tsp Coriander Seed

2 tsp Dill Seed

2 tsp Allspice Berries

1/2 tsp Crushed Red Pepper

2 tsp Whole Cloves

2 tsp Juniper Berries

2 Bay Leaves

1 Whole Ginger Root

2 qts HOT water


We threw all our ingredients in large recycled pickle jars but any container that can be sealed tight will work. Cut the cucumbers in half lengthwise. Cut the ginger root in thick slices. Put all of the ingredients in the jar. We used hot water from our coffee maker in the coffee shop. I would recommend using your tea kettle at home or heating up the water in a pot to about 165 degrees. It is important to seal the container well and shake it up after the hot water gets poured in to help wake up all the spices and flavor the cucumbers more evenly. We left it all to pickle for about 5-7 days, turning the jar upside down halfway through to help with even flavor dispersion. Be sure to refrigerate after 7 days.

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