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A mason jar filled with pickles in a reddish brine.
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4.34 from 9 votes

Sriracha Refrigerator Pickles

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.

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Condiment
Cuisine: American
Servings: 18
Calories: 16kcal

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

  • 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.
  • Wash and slice your cucumbers into chips or spears, as desired.
  • 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.
  • Pickles will stay fresh and delicious for several weeks in the refrigerator.

Notes

Total time does not include 24 hour marinating time in fridge.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1010mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg