Sriracha Pickles

• 1 pints jar of whole gherkin cucumbers (I use Mexican Sour Gherkins from the garden -- sliced cucumber will work, too)
• 1 cup vinegar (white, cider, or wine)
• 1/2 cup water
• 3 tbsp pickling salt (or any pure salt)
• 1 tbsp hot sauce (sriracha), to taste

1. Add gherkins/cucumber to a clean pint jar.
2. In a small saucepan, heat the vinegar, water and salt to a boil.
3. Remove from heat.
4. Stir in the hot sauce and cool for about 3 -5 minutes (liquid should still be hot, but not boiling hot).
5. Pour the liquid into the jar over the gherkins/cucumbers.
6. Cap the jar and allow it to sit at room temperature for at least 3-4 days before eating.
7. (You can try them after 24 hours, but they won't be fully pickled).
8. Once they're pickled, move the jar to the refrigerator.

pints, vinegar, water, salt, hot sauce

Taken from cookpad.com/us/recipes/359393-sriracha-pickles (may not work)