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
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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