Homemade Spicy Dill Pickles

Ingredients

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

Equipment

• bowl
• sauce pan

Directions

1. Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil.
2. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature.
3. Add the dill and cilantro.
4. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.