Homemade Spicy Dill Pickles

Total Time:
24 hr 25 min
Prep:
20 min
Inactive:
24 hr
Cook:
5 min

Yield:
8 servings
Level:
Easy

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

Combine the vinegar, honey, pepper flakes, peppercorns, 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 cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

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    This recipe is featured in:

    Canning, Pickling and Preserves 101