Instructions

1. Prep your cukes. For spears, slice cucumbers lengthwise into quarters. For chips, cut them into thin rounds. (We went chips—because who doesn’t love a pickle chip on a burger?)

2. Jar it up. Divide cucumbers among 4 (8-ounce) jars or 2 (16-ounce) jars. Into each jar, toss garlic, mustard seeds, peppercorns, Scorching Afternoon Seasoning, and dill sprigs.

3. Brine time. In a medium saucepan over medium heat, combine water, vinegar, sugar, and salt. Stir just until sugar and salt dissolve—about 1 minute. Let it cool slightly (no one likes melted pickles).

4. Pour and chill. Carefully pour the brine over the cucumbers. Let everything cool to room temp, then slap a lid on it and stick those babies in the fridge.

5. The waiting game. Chips will be lightly pickled in 1 day (aka: snackable AF). Spears take 2 days minimum. But trust us—the flavor really punches through after day 5 or 6. Store in the fridge for several weeks (if they last that long).

These homemade spicy mustard pickles are crisp, tangy, and unapologetically bold thanks to Flavor Expedition Co.’s Scorching Afternoon Seasoning. They’re the ultimate way to add fire to your fridge snacks and flair to your sandwiches.