Quick Sriracha Pickles

I hadn’t thought about what I would do with pounds of cucumbers, but I bought them because they were on sale. The next morning, still bleary-eyed, I improvised these quick pickles while I waited for my coffee-making water to boil. They turned out so delicious that I went back to the market for another sack of cheap cucumbers, and then another.

If I could make these before my first cup of coffee, then the clumsiest novice cook will be equally successful. The sriracha (aka cock sauce) does all the work of seasoning, so you don’t even need to peel garlic! These aren’t the kind of pickles you’d put up for next winter, but I doubt you could resist eating them that long anyway. You might catch me sneaking one straight from the fridge before breakfast.

 

Quick Sriracha Pickle Recipe

  • cucumbers, preferably English, Persian, or Kirby
  • vinegar, white or cider
  • kosher salt*
  • sriracha

*table salt is fine too, but it will make the brine cloudy because it contains anti-caking agents.

Cut the cucumbers into whatever shape appeals to you, I’ve been going for spears. Pack them into a jar, leaving at least half an inch of space at the top. Fill the jar halfway with vinegar, then fill it the rest of the way with cold water, so the liquid covers the pickles but isn’t spilling over the top. Add a heaping spoonful or two of salt, more than you might think. Squeeze in some sriracha: if you like it hot, use a lot. I like just enough to tint the water pink, so they’re flavored but not really spicy. Close the jar and shake it. Put the pickles in the fridge, and wait at least six hours before you eat them.