Homemade Spicy Dill Pickles

These Dill Pickles are out of this world! Bobby Flay had the recipe posted on Food Network's website. I made them for the holidays and people didn't stop raving about them. They are very easy and delicious. You may adjust the spice to your liking. The longer they sit, the hotter they get. I quartered them both horizontally and vertically to make them more bite-size. We liked them best after 4 days.

• Ready In: 24 hrs 20 mins
• Serves: 4-8
• Yields: 8-16 pieces

Ingredients

• 4  cups  rice wine vinegar
• 2  tablespoons honey
• 1⁄2 teaspoon red pepper flakes
• 1  teaspoon  whole  white peppercorns
• 1  teaspoon  coriander seed
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon  toasted cumin seed
• 1  tablespoon kosher salt
• 2  tablespoons  coarsely chopped dill
• 2  tablespoons  coarsely chopped cilantro leaves
• 2  unpeeled English cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise

Directions

1. 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.