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Fresh Sriracha Refrigerator Pickles

 5 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 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 “can do” project requires no special canning equipment!

Ingredients

6
to 8 red Fresno chiles (4 oz), coarsely chopped
1
cup unseasoned rice vinegar
3
cloves garlic
2
tablespoons sugar
1
teaspoon grated gingerroot, if desired
1
teaspoon coarse (kosher or sea) salt
1
English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups)
1/2
cup thinly sliced white onion (1 medium)
1/4
cup fresh cilantro leaves

Directions

  • 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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
40
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
13%
Potassium
190mg
5%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
80%
80%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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