Homemade Spicy Dill Pickles

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• 4 cups rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 teaspoon whole peppercorns
• 1 teaspoon coriander seed
• 1 teaspoon mustard seeds
• 1/2 teaspoon toasted cumin seed
• 1 tablespoon kosher salt
• 2 tablespoons coarsely chopped dill
• 2 tablespoons coarsely chopped cilantro leaves
• 2 unpeeled english cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise

Recipe

• 1 combine the vinegar, honey, pepper flakes, coriander, mustard seeds, fennel seeds, cumin and salt in a medium, non-reactive saucepan over high heat and bring to a boil. let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. add the dill and cilantro. place the cut cucumbers in a medium bowl and pour the cooled vinegar mixture over them. refrigerate, covered for 24 hours or up to 4 days. (leaving them longer just makes them hotter but still delicious.) cooking time includes refrigeration.