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Fresh Sriracha Refrigerator Pickles

Fresh Sriracha Refrigerator Pickles

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Betty Crocker Kitchens

Updated May 13, 2011

Fresh Sriracha Refrigerator Pickles

Fresh Sriracha Refrigerator Pickles

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Prep Time 20 min
Total 1 hr 20 min
Servings 8
Ingredients 9

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Ingredients

6 to 8 red Fresno chiles (4 oz), coarsely chopped
1 cup unseasoned rice vinegar
3 cloves garlic
2 tablespoons sugar
1 teaspoon grated gingerroot, if desired
1 teaspoon coarse (kosher or sea) salt
1 English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups)
1/2 cup thinly sliced white onion (1 medium)
1/4 cup fresh cilantro leaves

Instructions

Step
1

In food processor bowl, place chiles, vinegar, garlic, sugar, gingerroot and salt. Cover; process with on-and-off pulses about 1 minute or until well combined.
Step
2

In medium bowl, place cucumber, onions and cilantro. Pour chili mixture over cucumber mixture; toss to coat. Cover; refrigerate at least 1 hour or overnight before serving. Store covered in refrigerator up to 1 week.

Nutrition

40 Calories

0g Total Fat

1g Protein

8g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 40

Calories from Fat: 0

Total Fat: 0g; 0%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 300mg; 13%

Potassium: 190mg; 5%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 1g; 4%

Sugars: 6g

Protein: 1g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 80%; 80%

Calcium: 0%; 0%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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