I was inspired by pickled dirt.
Truly. I pickled some chard stems a while back and my mother assessed that they tasted like “pickled dirt.”
OK, so the pickled chard was an acquired taste but that pickling liquid was da’ bomb! I made up some of this sweet-hot brine and threw in some cukes to make a refrigerated version. We hearted them mightily. The next logical step was to make some canned pickles so we could enjoy them after the growing season was over.
Sweet Sriracha Pickles
2 lbs. cucumbers
8 c. water
1/2 c. pickling/canning salt
2 c. sugar
2 1/2 c. apple cider vinegar
1 1/2 t. celery seed
1/2 c. Sriracha (less if you desire a less spicy pickle)Scrub cucumbers with a vegetable brush to remove any spiny bits. Cut off ends and then slice into 1 1/2 inch slices. Cut each slice in half, making chunks.
Place in a large glass or stainless steel bowl. Dissolve pickling salt in water and pour over cucumbers. Let stand in cool place for three hours. Drain cucumbers and discard liquid. Rinse under cool water and drain thoroughly.
Place sugar, vinegar, celery seed, and Srircha in a small sauce pan and bring to a boil, stirring occasionally.
Pack cucumber chunks in sterilized jars. Carefully pour hot liquid over pickles leaving 1/2 inch from top of jar. Remove any air bubbles and adjust headspace if necessary. Wipe rims and center lid on jar. Screw down band, fingertip-tight.
Place jars in canner with one inch of water covering tops. Bring canner to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes before removing jars.
Makes 3-4 pint jars.
This recipe can be adapted to make refrigerator pickles, too. Just half the recipe and place cucumbers and liquid in the refrigerator and munch away.
The sriracha will separate a bit after canning, but just shake the jars up before serving.
Do you love sriracha as much as we do?
If not, please check out this great article, “You’re Pronouncing Sriracha Wrong.” If these pickles don’t convert you, maybe this article will.
Comments & Replies
26 responses to “Sweet Sriracha Pickles”
I ADORE pickles, ADORE THEM! I need to try and make my own minus the sugar because I cannot eat sugar. I guess maybe a litlte stevia could work?
I would definitely try the refrigerated version if using stevia. I like the hotness so I might even take down the sweetness level a bit. What about honey or agave nectar?
I cannot have either 🙁
Bummer.
Wow, these sound fantastic!! I definitely have to try them.
I followed that link and was surprised to discover I’ve been pronouncing it correctly! I had no idea how to pronounce it – glad I wasn’t embarrassing myself all this time. 😀
I was pleasantly surprised too. I really haven’t heard anyone pronouncing it “sree” though, have you?
Can you finish all the pickles and jams? I would be very happy to help, Debra :-))
I appreciate the offer, Ang. 🙂
Yum, I love these pickles, even the colour looks gorgeous 😀
Cheers
Choc Chip Uru
The color is amazing.
haha, your mom sounds like mine, totally honest! I always knew if my mom said I looked nice, I really did! But she didn’t say that very often 🙂 Love these pickles, they do sound like da” bomb!
Honest and blunt….that’s my mom.
Oh my. You had me at Sriracha! LOVE that stuff, but I’ve never had it with pickles – fabulous idea!
You must try this, Jess.
Pickled dirt, eh. Well, chard is in the beet family, so folks who hate beets or think they are too earthy tasting, might think pickled chard tastes like dirt. But I love chard, fresh and cooked, so I’ll have to try the pickled. Your Sriracha pickles sound amazing.
I agree with your beet summation, but we love beets, too.
Mothers say the darndest things. 🙂 Made me laugh. I love this idea for the Sriracha pickles. Pinned.
She really is a comedian sometimes.
I’ve been saying it right all along. 🙂 I love these. My mother-in-law makes something similar but she uses regular hot sauce, not Sriracha.
Yeah, I really don’t know where all the pronunciation confusion might be. 🙂
1/2 c. Sriracha!!! This are going to knock your socks off!! My kind of pickles! 🙂
I’ve made them with less, but we like our socks kicked off.
This looks so delicious! I love sweet hot pickles and this seems like just what I need – especially for the men in my family. I’ll be sure not to pickle chard though! 🙂
Yeah, the chard was an experiment. Glad I tried it but I doubt I do it again! 🙂
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