condiment
Pickle Spicy Sriracha
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Prep
20 min + overnight rest
Cook
10 min
Total
30 min
Serves
about 480 ml (2 cups)
Crunchy, fiery, and faintly sesame-sweet, these sriracha pickles are bold enough to hold their own next to anything rich or fatty. The overnight room-temperature cure keeps them snappy.
Ingredients
- 360 g (12¾ oz) pickling cucumbers, rinsed
- ¼ bunch cilantro, rinsed and rough chopped
- [Brine]:
- 300 ml (1¼ cups) white distilled vinegar
- 110 ml (½ cup) sriracha
- 40 g (1½ oz) kosher salt
- 16 g white granulated sugar
- ½ yellow onions, sliced ¼-inch thick
- 2 tsp sesame oil
- 9 g garlic cloves, smashed (~30 cloves)
- 1 tsp cayenne chile pepper
Instructions
- 1Combine all brine ingredients in a stainless steel pot. Bring to a boil.
- 2Pour hot brine over cucumbers and cilantro in a large container. Cover.
- 3Cool at room temperature overnight.
- 4Refrigerate until cold.
- 5For service, slice pickled cucumbers into 3mm (⅛-inch) rounds.
Cook's Note
The overnight room-temperature rest is not optional, that slow cool lets the cucumbers absorb the brine without going soft from the heat. Slice them thin for service so the brine flavor goes all the way through.
Best Served With
Serve alongside burgers, grilled meats, bánh mì, or ramen.
Why This Recipe Works
Cooling at room temperature first rather than going straight to the refrigerator lets the cucumbers cure from the inside out, so they stay firm rather than turning mushy. Sesame oil adds a mild richness that takes the edge off the sharp vinegar.
Make It Yours
- Use daikon radish instead of cucumbers for a different texture.
- Add thinly sliced jalapeños for extra fresh heat.
- Reduce sriracha by half for a milder version.
Leftover Strategy
Keeps refrigerated in the brine for up to 3 weeks. The flavor gets sharper and deeper over time.
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Pairing
Cold lager or sparkling water with lime cuts through the heat and salt.