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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

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

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.

My Private Notes

Name: Spicy Pickles
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M1DT0H12M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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