The success of my Vietnamese Pickled Daikon and Carrots project inspired me to try other refrigerator-pickling possibilities, especially with the use of other ingredients like Sriracha since I love the stuff. Sriracha pickled cucumbers came to mind because I love cucumbers in a vinaigrette, and always crave the kimchi pickles they serve in Korean restaurants as appetizers.
They are sweet, tart, and have a kick of heat that will make you smile.
At least that’s what happened to me!
We also went to Ikea today and picked up some of these cool jars.
I decided to apply the same approach from the daikon and carrots in that the
vegetables are mixed by hand with salt and sugar.
It takes about seven minutes to get the cucumbers soft enough that you can
bend them in half without breaking.
I rinsed them with water and drained them, then I put them in an airtight container.
I added three tablespoons of Sriracha and mixed in the pickling solution.
There you have it!
They now live in my fridge next to my favorite Sweet Fire Pickles and Peppers
Sriracha Pickled Cucumbers
6 persian pickles, cut into 1/4 inch rounds
4 teaspoons sugar
2 teaspoons salt
3 tablespoons Sriracha sauce
1/2 cup sugar
1 cup warm water
1-1/2 cups white vinegar
Mix cucumbers, 2 teaspoons salt and 4 teaspoons sugar with your hands until cucumbers pieces are soft enough to bend in half without breaking, about 7 minutes. Rinse with water, drain, and transfer to airtight jar or container. Add three tablespoons of Sriracha sauce and the pickling solution. Mix well and refrigerate. Cucumbers are ready the next day and have a shelf life of (to be determined, not that these babies are going to last long!).
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