Sunday, October 18, 2009
I guess it is a little late in the season for me to get in the pickling/canning mode, but better late than never. I randomly had the idea to make Sriracha Pickles. You see, I recently purchased a mandoline and have been itching to use it.
My mandoline came with a crinkle cut blade perfect for making pickle chips. I always enjoy those expensive, gimmicky, spicy pickles that have been popping up lately and it seemed to me that I could recreate these at home for a pittance. I decided upon Sriracha as my main source of flavor.
I am almost ashamed to be writing about Sriracha. It has become such a clichéd fad among Top Chef contestants and "foodies" (I shudder at typing that word, I hate it so), that I almost don't want to hear any more about the red stuff. But it really is a work horse condiment and will bring both garlic and heat to my pickle party.
I started by rinsing a few pounds of smallish cucumbers and subsequently chopped them up into lovely, crinkly rounds with the mandoline (a great addition to my kitchen arsenal).
I boiled up a brine of 6 cups water, 2 cups white vinegar, and 1/3 cup pickling salt. 2 sterilized 1 quart ball jars got loosely packed with the pickle chips. I added about 1/4 cup of Sriracha to each jar and then poured the hot brine over the cucumbers. I sealed the jars and processed them in boiling water for 15 minutes.
I figure the pickles should be tart and spicy enough in a few weeks. I have high hopes for these guys, I think they will be the perfect pulled pork sandwich toppers. Maybe not though, sometimes my experiments turn out a little funky. We shall see.