Homemade Spicy Dill Pickles (Bobby Flay) |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Ingredients:
4 cups rice wine vinegar |
2 tablespoons honey |
1/2 teaspoon red pepper flakes |
1 teaspoon whole white peppercorns |
1 teaspoon coriander seeds |
1 teaspoon mustard seeds |
1/2 teaspoon fennel seeds |
1/2 teaspoon toasted cumin seeds |
1 tablespoon kosher salt |
2 tablespoons coarsely chopped fresh 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, peppercorns, 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 cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
|
|