Lunch: 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!
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
Instructions
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.
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
