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Fresh Sriracha Refrigerator Pickles

  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8

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! ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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