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You need jar of whole gherkin cucumbers (I use Mexican Sour Gherkins from the garden -- sliced cucumber will work, too).
Use vinegar (white, cider, or wine).
Prepare water.
Use pickling salt (or any pure salt).
You need hot sauce (sriracha), to taste.

Sriracha (less if you desire a less spicy pickle). Sriracha fried chicken with pickles and Jill Dupleix's cucumber-gin cocktail to-go. Buttermilk makes the chicken tender and gives it a gentle sweetness, while Sriracha adds that all-important chilli hit. Includes hard-boiled egg, light brown sugar, apple cider vinegar, water, red pepper flakes, smoked paprika, pickling salt, ground black pepper.

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

Whisk the sriracha, honey and oil, then add the chicken thighs and toss. Store bought healthy snacks often taste like cardboard. If you cannot handle too much heat, lower the amount of sriracha sauce by half a tablespoon and substitute. This Sriracha Spherification Caviar is a fun and simple way to use molecular gastronomy to spruce up your cooking! Perfect for sprinkling on salad and eggs!

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