Homemade Spicy Dill Pickles
- Ready In:
- 24hrs 20mins
- Ingredients:
- 11
- Yields:
-
8 pieces
- Serves:
- 4-8
ingredients
- 946.36 ml rice wine vinegar
- 29.58 ml honey
- 2.46 ml red pepper flakes
- 4.92 ml whole white peppercorns
- 4.92 ml coriander seed
- 4.92 ml mustard seeds
- 2.46 ml toasted cumin seed
- 14.79 ml kosher salt
- 29.58 ml coarsely chopped dill
- 29.58 ml coarsely chopped cilantro leaves
- 2 unpeeled English cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise
directions
- 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.
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RECIPE SUBMITTED BY
I have 2 rescued racing Greyhounds and 2 parrots. I love to cook a variety of ethnic and regional foods. One of my favorites is risotto. My specialties include homemade mustard, cheesecakes and a variety of breads. I love this site because I can find just about any recipe I want.