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!
Fresh Sriracha Refrigerator Pickles
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 9
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
-
Step1In 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.
-
Step2In 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
40
Calories
0g
Total Fat
1g
Protein
8g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 40
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 300mg
- 13%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 80%
- 80%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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