Pickles (Sriracha Style)

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! ...MORE + LESS -

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

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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.