Sriracha Pickles
Looking for a flavor explosion in a jar of pickles? This recipe for homemade Sriracha Pickles will delight pickle lovers and heat seekers alike! With cucumbers and onions infused with spicy Sriracha hot sauce, you're sure to get a fiery burst of flavor from whatever you add them to! Great for snacking, sandwiches, and appetizer platters.
Equipment
Ingredients
- 1 lb. cucumbers, sliced Kirby, Persian, or snacking
- 1/2 yellow onion sliced
- 1 tsp. black peppercorns
- 1.5 tbsp. sriracha
- 1.25 tbsp. pickling/canning salt
- 1.5 cups water
- 1.5 cups white vinegar 5% acidity
Instructions
- Add the water, vinegar, and pickling salt to a sauce pan and bring to boil. Stir so that salt dissolves, turn off heat and set aside.
- Distribute the black peppercorns, cucumber slices, and onion equally amongst the pickle jars/jar. Add sriracha to the top of the veggies.
- Pour the pickling brine into a liquid measuring cup, then pour the brine over the veggies in the jar. Make sure the brine covers the pickles.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate. After 1-2 days, the pickles will be ready and should last at least a month in the fridge.
Tried this recipe?Let us know how it was!