Spicy Asian Pickle Chips

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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2 tablespoons brown sugar

1 tablespoon sriracha

1/2 teaspoon coriander seeds

2 cloves garlic, smashed

Kosher salt

6 to 8 sprigs fresh cilantro

4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds

2 strips lime zest, about 2 inches each

1 Fresno chile (seeds removed if you like), thinly sliced

1/2 cup rice vinegar


  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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