Fresh Sriracha Refrigerator Pickles

adapted from Betty Crocker Red Hot Summer Trends

Servings - 8   Serving size - 1/8th of recipe    Points Plus per Serving - 1 point+ ( if you count the cucumber)  or 0 point+ ( if you don't count the cucumber)

Calories - 40,   Total Fat - 0g,   Carb. - 8g,   Protein - 1g,   Fiber - 1g

1/2 red bell pepper, coarsely chopped

1 cup unseasoned rice vinegar

as many squirts of sriracha you desire ( I used two small squirts ) 

3 cloves garlic, minced

2 TBS granulated sugar

1 tsp. grated ginger

1 TBS. kosher salt

1 English cucumber, unpeeled and sliced about 1/4" thick

1/2 cup thinly sliced red onion

1/4 cup fresh cilantro leaves ( optional...I didn't use because I didn't have any)

1.  Combine the red bell pepper, vinegar, sriracha sauce, garlic, sugar, ginger and salt in small bowl.  Mix well and allow the salt and sugar to dissolve. 

2.  In a container ( such as a wide mouth canning jar ) layer the cukes, red onion and cilantro leaves ( if using).  Pour the vinegar mixture on top. cover, shake to mix and allow to sit in refrigerator for at least 1 hour before serving.   Store covered in refrigerator for up to 1 week.