Homemade Spicy Dill Pickles

• 4 cups rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 teaspoon whole white peppercorns
• 1 teaspoon coriander seed
• 1 teaspoon mustard seeds
• 1/2 teaspoon toasted cumin seed
• 1 tablespoon kosher salt
• 2 tablespoons coarsely chopped 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, 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 cut cucumbers in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. (leaving them longer just makes them hotter but still delicious.) Cooking time includes refrigeration.

rice wine vinegar, honey, red pepper, whole white peppercorns, coriander seed, mustard seeds, cumin, kosher salt, dill, cilantro, cucumbers

Taken from www.food.com/recipe/homemade-spicy-dill-pickles-412232 (may not work)