Recipe courtesy of Bobby Flay
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Total:
24 hr 12 min
Prep:
10 min
Inactive:
24 hr
Cook:
2 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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