Fresh Sriracha Refrigerator Pickles

Fresh Sriracha Refrigerator Pickles

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!

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 300mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.