Food & Drink

Homemade spicy dill pickles

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 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.

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