Sriracha Pickles
When you have a good crop of cucumbers in your garden you have an opportunity to experiment and play with recipes. I was getting tired of dill and sweet pickles, so why not a spicy version. Sriracha pickles have a nice kick with a little sweetness to balance out the heat. Of course in this recipe you can be the judge of just how spicy you want them, remember with some recipes it is fun to play.
This super simple refrigerator preservation method is perfect for experimenting with new flavors a quart at a time. No harm if you don’t like your creation just give them to a neighbor and more on. Keep notes on any adjustments you make to the following recipe for future use. If you do not have fresh garden cucumbers don’t worry, you can use any store bought cucumber or vegetable. Cauliflower is great in this brine, just substitute small florettes or make it mixed veggies.
Time: 1 hour Difficulty: Easy
Recipe
- 1 qt. jar sliced cucumbers
- 3/4 c. cider vinegar
- 1 c. water
- 1/2 c. sugar
- 1 tsp. salt (canning or table)
- 2 cloves garlic
- 2 tsp. Sriracha sauce
Gather your mise en place
Bring sugar, salt, water and vinegar to a boil. Remove from heat and let cool to room temperature.
Add Sriracha sauce one teaspoon at a time and taste until you achieve your desired heat.
To the jar of sliced cucumbers, add the cloves of garlic then pour cooled brine into the jar. If you are shy a little brine to cover your pickles just add a little bit more vinegar and water in equal amounts.
Cover jar and store in your refrigerator for up to six months. Let your Sriracha pickles sit for a minimum of three days to develop flavor. You will see the sauce settle to the bottom, just shake the jar a little before serving.
Don’t forget to experiment and have fun with it. Use different types of hot sauce, vegetables and spices to make it your own.
Check our other pickling recipes sweet pickle slices and chilled dill pickles
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