FRESH SRIRACHA REFRIGERATOR PICKLES

Fresh Sriracha Refrigerator Pickles image

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!

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h20m

Yield 8

Number Of Ingredients 9

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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:

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.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 6 g, TransFat 0 g