Fresh Sriracha Refrigerator Pickles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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!
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
- 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.
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