SPICY ASIAN PICKLE CHIPS

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Spicy Asian Pickle Chips image

Heat things up by adding sriracha and Fresno chile to these quick pickles.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 cups

Number Of Ingredients 10

2 tablespoons brown sugar
1 tablespoon sriracha
1/2 teaspoon coriander seeds
2 cloves garlic, smashed
Kosher salt
6 to 8 sprigs fresh cilantro
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds
2 strips lime zest, about 2 inches each
1 Fresno chile (seeds removed if you like), thinly sliced
1/2 cup rice vinegar

Steps:

  • Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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