Easy Sriracha Refrigerator Pickles

Wicked_Sriracha-Pickles Recipe

These sweet, spicy and wonderfully crunchy pickles are excellent as a garnish for sandwiches, grain bowls, salads, Bloody Marys, and more. Or pile them on a plate and serve with mustard and slices of sourdough or other hearty bread. The brine below makes a classic pickle with balanced sweetness and a lingering spice, but feel free to adjust it: Use less sugar for a sharper pickle, or increase the sriracha for a pickle that will bite you back. 


  • 8 cups (2 quarts/2 liters) pickling vegetables, cut into spears or sliced as needed, such as cucumbers, carrots, onions, eggplant (aubergine), cauliflower, green beans and okra (a mix of a few is best)
  • 2 cups (500ml) distilled white vinegar
  • 1 3/4 cups (425ml) warm water
  • 1/2 cup (100g) sugar
  • 1/2 cup (120ml) Wicked Foods™ Wicked Sriracha Sauce
  • 3 tablespoons (55g) kosher salt
  • 2 tablespoons (12g) coriander seeds or dill seeds (optional)


  1. Firm vegetables such as carrots, eggplant, cauliflower, green beans and okra will need to be quickly blanched to retain their color and crispness for pickling (cucumbers and onions are fine raw!): Fill a large pot 2/3 full with water, bring to a boil and add the vegetables. Cook until their color just brightens, about 2 minutes. Drain, immediately cool in cold water, and drain again.
  2. Rinse two 1-quart (1-liter) jars or smaller jars (any glass jar with a tight lid is fine) in boiling water and set aside to cool and dry. When cool, pack the veggies into the jar, leaving enough room to accommodate a fair amount of brine.
  3. Meanwhile, combine the vinegar, water, sugar, sriracha sauce, salt and coriander seeds (if using) in a pitcher or large measuring cup with a pouring spout and stir until the sugar dissolves. Pour over the vegetables, making sure they’re completely covered. Cool completely, seal the jars and refrigerate at least 1 day and up to a week.

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