Homemade spicy dill pickles
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
Sign Up and Save
Get six months of free digital access to The Telegraph
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.