Pickles Sriracha Style Recipes

SPICY ASIAN PICKLE CHIPS

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

Ingredients

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.

PICKLES (SRIRACHA STYLE)

Pickles (Sriracha Style) 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 project requires no special canning equipment!

Categories Condiment

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

6 to 8 red Fresno chiles, coarsely chopped (about 1/2 cup/125 mL)
1 cup (250 mL) unseasoned rice vinegar
3 cloves garlic
2 tbsp (25 mL) sugar
1 tsp (5 mL) grated gingerroot, if desired
1 tsp (5 mL) coarse (kosher or sea) salt
1 English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups/500 mL)
1/2 cup (125 mL) thinly sliced white onion (1 medium)
1/4 cup (50 mL) 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 : ServingSize 8 Servings

SRIRACHA FRIDGE PICKLES

Sriracha Fridge Pickles image

Doug Flicker, from Piccolo, Minneapolis says he uses this in his restaurant. Posted in Bon Appetit magazine.

Provided by Sharon123

Categories < 15 Mins

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups celery, chopped (original recipe called for Swiss chard stems)
1 cup distilled white vinegar
2 cups sugar
1/2 onion, thinly sliced
3 tablespoons sriracha sauce
1/2 teaspoon celery seed

Steps:

Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.

Nutrition Facts : Calories 1094, Fat 0.4, SaturatedFat 0.1, Sodium 89.2, Carbohydrate 273.4, Fiber 2.3, Sugar 269.6, Protein 1.2

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

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

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