Pickles (Sriracha Style)

pickles (sriracha style) Condiment Thai
Pickles (Sriracha Style)
  • 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 project requires no special canning equipment!


  • 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


  • 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.

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

No nutrition information available for this recipe

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