Sriracha and Red Pepper Refrigerator Pickles

I frequently consumed my weight in pickles as a child, which probably explains why my father's side of the family gave me the nickname "Pickle". My love for vinegary vegetables even extends to our Christmas tree in the form of an adorable tin pickle ornament. I'm just your everyday pickle fangirl.

As much as I enjoy pickles, I haven't had much luck making them over the last couple of years. The recipes always seem relatively simple and yet the results are kind of flat and/or too vinegary. After having the Sriracha Pickles at Plan Check, I realized it was time I get it together and nail down my own version of brined cucumbers.

It took me a few tries to get the flavor balance right but Rob says he likes these even better than Plan Check's version. This compliment is coming from a man who's stuck with me for eternity so take it with a grain of salt. Speaking of Plan Check, if you live in Los Angeles or plan to visit, I highly recommend the Chef's Favorite burger. It's umami-bacon-goodness that shouldn't be missed.

Cucumbers at Milliken Family Farms - Santa Monica Farmers Market


  • 1 lb smallish pickling cucumbers (about 4 to 5) NOTE: Crispy Persian cucumbers have been my favorite to work with if you can find them.
  • 1/4 cup rice vinegar
  • 3/4 cup white vinegar
  • 3/4 cup water UPDATE: I increased the water form 1/2 to 3/4 to tame the vinegar flavor a bit.
  • 1/3 cup sugar
  • 1 tsp flake-style salt
  • 1 small lipstick pepper or red bell red pepper, medium chop
  • 3 tbsp Sriracha
  • 3 whole peppercorns, crushed
  • 1 clove of garlic, smashed and skin removed
  • Toasted sesame seeds for serving

Recipe Notes

That's Hot

I added a hot paper lantern pepper to my last batch of Sriracha pickles and enjoyed the extra spice. Hot peppers are something to consider including if you like heat. UPDATE: I corrected the pepper's name as it was previously incorrect.

Wilted Pickles

Don't worry if the brine doesn't completely cover the pickles when you first put them in the jar. After about 24 hours the cucumbers will release some of their water, wilt, and fall below the brine line.


  • Over medium heat, warm the vinegar, salt, sugar, and water until the salt and sugar have dissolved.
  • Take the pan off the heat and add the Sriracha, garlic, and peppecorns.
  • Let the liquid mixture cool.
  • Slice off the ends of the cucumbers, quarter lengthwise, and then slice the peppers.
  • Put your peppers and cucumbers in the jar, gently adding as many as you can. You want the veggies to be snug but not so snug that the brine can't penetrate.
  • Pour the liquid into the jar.
  • Seal, refrigerate, and regularly turn the jar to redistribute the brine.
  • The pickles are delicious after just a day and continue to get better as time goes on. Sprinkle with toasted sesame seeds and serve.


Refrigerate in a capped jar or airtight container. I'm not sure how long the pickles keep since they don't last very long in our house.

Enjoy! Sincerely, Pickle

Related Posts