Sriracha Pickles

,

Sriracha Pickles Recipe at: stephanie-spring.comSriracha Pickles Recipe at: stephanie-spring.comI’ll just put it out there…I can’t take credit for this creation, it was all Eric. He’s extremely creative with mixing flavors and having it turn out amazing! I normally really don’t like pickles. At all. But, these were an exception. I loved them and found myself sneaking bites from the fridge. They have that perfect balance of hot and tangy, sweet and spicy.

Ingredients:


  • 2 English cucumbers (also called Hothouse cucumbers)
  • 1 3/4 cups rice vinegar
  • 3 1/2 tablespoons kosher salt
  • 3 tablespoons sugar
  • 2 cups of water
  • 3 tablespoons Sriracha Sauce
  • 2 teaspoon black peppercorns
  • 4 teaspoons dill seed
  • 2 teaspoons minced garlic
  • Crushed red pepper flakes (Large dash per jar)

What to do: 

*This recipe makes four pint jars or two-quart jars.*

Mix the rice vinegar, kosher salt, and sugar together with a spoon until the sugar is dissolved. Add 2 cups of water and 3 tablespoons Sriracha. Mix and set aside. Wash and slice cucumbers into chips or spears. We like the spears best. They are great for a quick snack. 🙂

In a small bowl, mix all the seasonings together and divide evenly among the jars. Fill the jars with your cucumber chips or spears. Evenly pour the liquid mixture into each jar, leaving half an inch to an inch of space at the top. Seal all of the jars and place in the refrigerator. You can eat them as soon as the next day, but they reach their best flavor after three to five days and last several weeks. Enjoy and buy all your Sriracha-loving friends this! 😉