Spicy Pickles

• 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.
2. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature.
3. Add the dill and cilantro.
4. 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.

white wine vinegar, sugar, red pepper, white peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, kosher salt, fresh dill, fresh cilantro, kirby cucumbers

Taken from www.foodnetwork.com/recipes/bobby-flay/spicy-pickles-recipe.html (may not work)