Recipe courtesy of Food Network Kitchen

Spicy Asian Pickle Chips

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Heat things up by adding sriracha and Fresno chile to these quick pickles.
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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 cups
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  1. Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
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