Homemade Spicy Dill Pickles

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  • Level: Easy
  • Total: 1 day 25 min
  • Prep: 20 min
  • Inactive: 1 day
  • Cook: 5 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. 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.