Fresh Sriracha Refrigerator Pickles

Sriracha....this very spicy chili sauce seems to be showing up in more and more places these days.  When I came across a recipe called Fresh Sriracha Refrigerator Pickles...I instantly knew I wanted to try it.  The funny thing about the original recipe ( which can be found HERE ) is that it didn't call for a drop of sriracha at all...but instead used fresno chilis.  I searched my area for fresnos without any luck, so I tweaked the recipe using the "rooster on the bottle sauce" we are all coming so familiar with and sweet red bell pepper.

This was also my first attempt at making refrigerator pickles...well, actually, I have been making a quick version with rice vinegar and salt and pepper for some time now. ( no recipe, just put it together )    I really liked this recipe.  The ingredients give the pickles a depth of flavors that are really great together and it really could not be easier.  If you can find the fresno chilis, as called for in the original recipe and use them instead of this recipe I posted, let me know.  I am curious to know what kind of heat you would get.

But if you can't find fresno chilis like me, you can make my version with ingredients easily found in most places.  I have even seen Sriracha hot chili sauce at Target!  Be forewarned though, the longer these babies sit in the brine, the more heat they get!

On a side note, I had planned on having some really nice photos of these pickles in the canning jar I used to make the in, but my family had picked at them so much, they looked lost in the big jar!  So I had to settle for some shots in a small bowl instead!   It must be a testament to how good they are though!  

Fresh Sriracha Refrigerator Pickles

adapted from Betty Crocker Red Hot Summer Trends

Printable Recipe

Servings - 8   Serving size - 1/8th of recipe    Points Plus per Serving - 1 point+ ( if you count the cucumber)  or 0 point+ ( if you don't count the cucumber)

Calories - 40,   Total Fat - 0g,   Carb. - 8g,   Protein - 1g,   Fiber - 1g

1/2 red bell pepper, coarsely chopped

1 cup unseasoned rice vinegar

as many squirts of sriracha you desire ( I used two small squirts ) 

3 cloves garlic, minced

2 TBS granulated sugar

1 tsp. grated ginger

1 TBS. kosher salt

1 English cucumber, unpeeled and sliced about 1/4" thick

1/2 cup thinly sliced red onion

1/4 cup fresh cilantro leaves ( optional...I didn't use because I didn't have any)

1.  Combine the red bell pepper, vinegar, sriracha sauce, garlic, sugar, ginger and salt in small bowl.  Mix well and allow the salt and sugar to dissolve. 

2.  In a container ( such as a wide mouth canning jar ) layer the cukes, red onion and cilantro leaves ( if using).  Pour the vinegar mixture on top. cover, shake to mix and allow to sit in refrigerator for at least 1 hour before serving.   Store covered in refrigerator for up to 1 week. 

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I seriously cannot believe it is August already!  Wow!  Why is it the summer seems to rocket by and winter seems to last forever!?  I think I would like to switch that up!  haha   I am truly a summer kind of girl.  I mean, don't get me wrong, spring is nice too...but I look at it like a prelude to what is to come...summer!   And fall is ok, but it's the wrap up to summer for me. ( See? it's all about summer! )   Winter?  well...I think you all know about how much I detest that season!  Although, as much as I hate to admit it, I think I am ready for a more structured day with the kids all back to school.  It is always easier for me to stay on plan when I only have myself to worry about during the day.  

How about you?  Are you a fan of summer, winter, spring or fall?