4 cups rice wine vinegar 2 tablespoons honey 1/2 teaspoon red pepper flakes 1 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds, toasted 1 tablespoon kosher salt 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped cilantro 2 unpeeled English cucumbers, washed and cut in half horizontally, then quartered lengthwise
Makes 8 servings.
Combine vinegar, honey, pepper flakes, peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat; bring to a boil. Let boil 2 minutes. Remove from heat and cool to room temperature. Add dill and cilantro. Place cucumbers in a medium bowl and pour cooled vinegar mixture over them. Refrigerate, covered, 24 hours or up to 4 days.
Nutritional information per serving: 50 calories (3 percent from fat), trace total fat (no saturated fat), no cholesterol, 15 grams carbohydrates, 1 gram protein, 708 milligrams sodium, 1 gram dietary fiber.