You may also like
Categories:
rice wine vinegar honey red pepper whole white peppercorns coriander seed mustard seeds cumin kosher salt dill cilantro cucumbers
Viewed: 42 - Published at: 6 years agoIngredients
- 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
Method
- 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.
