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Pickles (Sriracha Style)

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
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Add a new twist to classic refrigerator pickles with a hot, Thai-inspired sauce that spices up your garden bounty. Best of all, this project requires no special canning equipment!
Created Jan 26, 2015
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Ingredients

  • 6 to 8 red Fresno chiles, coarsely chopped (about 1/2 cup/125 mL)
  • 1 cup (250 mL) unseasoned rice vinegar
  • 3 cloves garlic
  • 2 tbsp (25 mL) sugar
  • 1 tsp (5 mL) grated gingerroot, if desired
  • 1 tsp (5 mL) coarse (kosher or sea) salt
  • 1 English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups/500 mL)
  • 1/2 cup (125 mL) thinly sliced white onion (1 medium)
  • 1/4 cup (50 mL) fresh cilantro leaves

Steps

  •  
    1
    In food processor bowl, place chiles, vinegar, garlic, sugar, gingerroot and salt. Cover; process with on-and-off pulses about 1 minute or until well combined.
  •  
    2
    In medium bowl, place cucumber, onions and cilantro. Pour chili mixture over cucumber mixture; toss to coat. Cover; refrigerate at least 1 hour or overnight before serving. Store covered in refrigerator up to 1 week.

Expert Tips

  • Tip 1
    Tip: Heat can be varied in the recipe by seeding the peppers. For medium heat, just remove seeds from half of the peppers used.

Nutrition Information

No nutrition information available for this recipe
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