Sriracha Fridge Pickles

Doug Flicker, from Piccolo, Minneapolis says he uses this in his restaurant. Posted in Bon Appetit magazine.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1 1⁄2 cups celery, chopped (original recipe called for Swiss chard stems)
• 1  cup distilled white vinegar
• 2  cups sugar
• 1⁄2 onion, thinly sliced
• 3  tablespoons sriracha sauce
• 1⁄2 teaspoon celery seed

Directions

1. Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.