Sriracha Fridge Pickles

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Introduction: Sriracha Fridge Pickles

About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and S...

Pickles are awesome. One of my besties loves pickles so much she dressed up as one for Halloween last year. For the last two years we've tried growing pickling cucumbers in our school garden with the purpose of learning to pickle cucumbers with our students, as well as learning more about pickling. So far those cukes haven't been successful so when I saw a bunch of fresh pickling cukes at my local farmers market, I decided it was time to try again.

Pickles make a great addition to any meal or event, even a DIY wedding. They are inexpensive to make, you can make a lot in a small amount of time (this recipe took me 15 minutes) and you can customize your pickling brine. Best of all, you can make pickles right in the fridge and you don't have to turn the stove on.

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Step 1: Ingredients

-3 Pickling cucumbers

-2 cups white vinegar

-3/4 cup rice vinegar

-1 1/4 cup water

-1/2 cup sugar (to taste)

-1/2 thin sliced red onion

-1 garlic clove, mashed

-1 tsp celery seeds

-1/4 to 1/2 cup Sriracha (to taste)

-1 jalapeno

-1 tsp Kosher Salt

*This recipe makes 32oz of pickling brine*

Step 2: Prep

In a large bowl or large measuring cup, mix the vinegars and water. You might have to play with the ratios a bit to meet your preferences.

Slice your onion and jalapenos into thin slices and mash your garlic with your knife. Add the vegetables to the bowl with brine and then add your celery seed, salt, sugar, and Sriracha.

Step 3: Pickling

Wash and slice your pickling cucumbers to your preference. I decided to go with sticks since I was using a larger container.

Put the pickling cukes into your container and pour the brine over your pickles.

Cover tightly and set in fridge. The pickles will be good to go in a couple days and should keep up to 2-3 months in an airtight container.

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    9 Discussions

    I add fresh ginger to swing the flavor toward Asian a little more. I've also done this with carrots, turnips and rutabagas with great success.

    Watch how hot the jalapeño is. I have one jar where you can only eat one pickle before it starts the sweats.

    0
    JermaineM10
    JermaineM10

    Reply 2 years ago

    I can not WAIT TO break out in a hot sweat on this. geez, and II saw carrots were welcome too. Fantastic!

    0
    JermaineM10
    JermaineM10

    2 years ago

    o.O. This gotsta be spicy... WOOOOW Wonder if it'd work for carrots as well, hey, why not. Anything works, methinks.

    0
    Not_Tasha
    Not_Tasha

    4 years ago

    Oh wait you meant whole pickles, I don't see why not. You would probably need to let them pickle longer and make sure they aren't coated with wax so the brine will get through.

    0
    Not_Tasha
    Not_Tasha

    4 years ago

    I was concerned about pickle types so I did add half of one regular Whole Foods cuke, and aside from
    Not being quite as crisp, I didn't notice a huge difference.

    0
    oilitright
    oilitright

    4 years ago on Introduction

    OH yeah I definitely need to try this. I kind of like whole pickles. Do you think it will work for whole cucumbers? I know little about pickling can English cucumbers be pickled?