Frigid Pickles

Yes, you make them in the refrigerator! That's why they are frigid.

But these little guys aren't your normal, everyday bread n' butters. They have a mean streak too- spelled SRIRACHA.

Don't get on their bad side, unless you are prepared to can them (jar them up)!

I can't stop, but I will. Because I'm the real dill.

Frigid Pickles

1/2 cup sugar
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
3/4 small onion, sliced
1 heaping tbsp Sriracha
2 pickling cucumbers, peeled, defoamed,* and sliced 1/4 inch thick

Heat sugar, both vinegars, and Sriracha in a small pan over medium heat until dissolved.
Layer the cucumber slices and onions in a glass jar with a tight fitting lid. (Like a clean tomato sauce jar)
Pour the pickling brine over the pickles and onions.
Fill the jar to the top with water. Let cool for about 20 minutes, fit on the lid tightly, and then stash in the fridge for at least 2 weeks.
Enjoy!! Add these to your favorite sandwich or really any food you like to add pickles.

*Defoamed- what the heck am I talking about? Have you ever noticed that small cucumbers can have a horribly bitter taste? The internet claims that there is a chemical in cucumbers that is very basic- making the cukes taste nasty and bitter. One way to beat the bitter bite is to pickle them in vinegar, counteracting the basic chemical, but you can also do this really wacky thing- defoaming.

xoxo Sam