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Hobby Hub<br />
A Taste of North Dakota<br />
Sponsored by Capital <strong>City</strong> Restaurant Supply<br />
Fresh Sriracha Refrigerator Pickles<br />
Ingredients<br />
6 to 8 red Fresno chiles (4 oz), coarsely chopped<br />
1 cup unseasoned rice vinegar<br />
3 cloves garlic<br />
2 tablespoons sugar<br />
1 teaspoon grated gingerroot, if desired<br />
1 teaspoon coarse (kosher or sea) salt<br />
1 English (seedless) cucumber, unpeeled, very thinly sliced<br />
(about 2 cups)<br />
1/2 cup thinly sliced white onion (1 medium)<br />
1/4 cup fresh cilantro leaves<br />
Instructions<br />
1. In food processor bowl, place chiles, vinegar, garlic, sugar,<br />
gingerroot and salt. Cover; process with on-and-off pulses about 1<br />
minute or until well combined.<br />
2. In medium bowl, place cucumber, onions and cilantro. Pour chili<br />
mixture over cucumber mixture; toss to coat. Cover; refrigerate<br />
at least 1 hour or overnight before serving. Store covered in<br />
refrigerator up to 1 week.<br />
Prep Time: 20 minutes
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