Sriracha Refrigerator Pickles
Prep Time
15 mins
Total Time
15 mins
Servings: 3 pints
  • 2 English Hothouse cucumbers, or your favorite variety of pickling cucumber (approximately 2 pounds)
  • 1-1/4 cups unseasoned rice wine vinegar
  • 2-1/2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups water
  • 2 tablespoons Sriracha
  • 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
  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.
  5. Adapted from Redefined Mom
Recipe Notes
Total time does not include 24 hour marinating time in fridge.