Spicy Pickles

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  • Level: Easy
  • Total: 1 day 12 min
  • Prep: 10 min
  • Inactive: 1 day
  • Cook: 2 min
  • Yield: 4 to 6 servings
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4 cups white wine vinegar

2 tablespoons sugar

1/2 teaspoon red pepper flakes

1 teaspoon white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

2 tablespoons kosher salt

3 tablespoons fresh dill, coarsely chopped

3 tablespoons fresh cilantro leaves, coarsely chopped

6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices


  1. Combine the first 9 ingredients in a medium saucepan 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 cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.