dill pickles
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Total time: 
 
Ingredients
  • 2 unpeeled hothouse cucumbers, halved + quartered
  • 3 cups rice wine vinegar
  • 1 cup water
  • 2 tablespoons honey
  • ½ teaspoon red pepper flakes
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds, toasted
  • 1 tablespoon kosher salt
  • 2 tablespoons fresh dill, coarsely chopped
  • 2 tablespoons cilantro leaves, coarsely chopped
Instructions
  1. Combine the vinegar, water, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin + salt in a medium non-reactive saucepan over high heat.
  2. Bring mixture to a boil. Let boil for 2 minutes.
  3. Remove from the heat and let sit until cooled to room temperature.
  4. Add the dill and cilantro.
  5. Place the cucumber in a sealable container, such as a mason jar + pour the cooled vinegar mixture over them.
  6. Refrigerate, covered for 24 hours or up to 4 days.
Notes
slightly adapted from the guru, Bobby Flay.
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/dill-pickles/