Sriracha Pickles

Name: Sriracha Pickles
Total time: 600 s
Cuisine: American
Ingredients: 1 pints jar of whole gherkin cucumbers (I use Mexican Sour Gherkins from the garden -- sliced cucumber will work, too); 1 cup vinegar (white, cider, or wine); 1/2 cup water; 3 tbsp pickling salt (or any pure salt); 1 tbsp hot sauce (sriracha), to taste

harlequinn823 @hollyqueue

Very basic pickle recipe with some extra kick. No canner needed. You can eat these out of the jar, or add a couple with some juice to gin or vodka for a spicy pickled martini.

harlequinn823 @hollyqueue

Very basic pickle recipe with some extra kick. No canner needed. You can eat these out of the jar, or add a couple with some juice to gin or vodka for a spicy pickled martini.

Saved

Ingredients

10 mins

1 pintsjar of whole gherkin cucumbers (I use Mexican Sour Gherkins from the garden -- sliced cucumber will work, too)
1 cupvinegar (white, cider, or wine)
1/2 cupwater
3 tbsppickling salt (or any pure salt)
1 tbsphot sauce (sriracha), to taste

Saved

Steps

10 mins

1

Add gherkins/cucumber to a clean pint jar.
2

In a small saucepan, heat the vinegar, water and salt to a boil. Remove from heat.
3

Stir in the hot sauce and cool for about 3 -5 minutes (liquid should still be hot, but not boiling hot).
4

Pour the liquid into the jar over the gherkins/cucumbers.
5

Cap the jar and allow it to sit at room temperature for at least 3-4 days before eating. (You can try them after 24 hours, but they won't be fully pickled).
6

Once they're pickled, move the jar to the refrigerator.