Homemade Spicy Dill Pickles

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READY IN: 24hrs 20mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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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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