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+ servings
Sriracha Refrigerator Pickles
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Refrigerator pickles are incredibly easy to make at home. Pack everything into mason jars, pop them in the fridge and the next day you have fresh, crispy, totally addictive pickles ready to eat. Adding a little Sriracha to the brine makes them even more irresistible.

Course: Appetizer, Condiment
Cuisine: American
Servings: 18
Calories: 16 kcal
Ingredients
  • 2 English Hothouse cucumbers, or your favorite variety of pickling cucumber (approximately 2 pounds)
Brine:
  • 1 1/4 cups unseasoned rice wine vinegar
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups water
  • 2 tablespoons Sriracha
Seasonings:
  • 1 1/2 teaspoon black peppercorns (1/2 teaspoon per jar)
  • 3 teaspoons dill seed (1 teaspoon per jar)
  • 1 1/2 teaspoons minced garlic (1/2 teaspoon per jar)
  • crushed red pepper flakes (a dash per jar, or more to taste)
Instructions
  1. Prepare the brine by mixing to together the rice wine vinegar, kosher salt, and sugar. Mix with a spoon until sugar has dissolved. Add 2 cups water and 2 tablespoons Sriracha. Set aside.
  2. Wash and slice your cucumbers into chips or spears, as desired.
  3. Divide the seasonings between 3 clean pint sized mason jars. Pack the jars with the sliced cucumbers and then add brine to the top of the jar, leaving about 1/2" of headspace. Tightly secure lids and place jars in the refrigerator. Refrigerate for at least 24 hours or more before eating.
  4. Pickles will stay fresh and delicious for several weeks in the refrigerator.
Recipe Notes
Total time does not include 24 hour marinating time in fridge.
Nutrition Facts
Sriracha Refrigerator Pickles
Amount Per Serving
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1010mg44%
Potassium 60mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.