Heat things up by adding sriracha and Fresno chile to these quick pickles.
Recipe courtesy of Food Network Kitchen
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Spicy Asian Pickle Chips
Total:
45 min
Active:
15 min
Yield:
4 cups
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 cups
Level:
Easy

Ingredients

Directions

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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