Homemade Spicy Dill Pickles

  • Level: Easy
  • Yield: 8 servings
  • Total: 1 day 25 min
  • Prep: 20 min
  • Inactive: 1 day
  • Cook: 5 min
Advertisement

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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Wendy Susi

These were amazing . I added more red pepper flakes than was called for . I also used half rice and half white wine vinegar only because I ran out of rice wine vinegar. They were so good , everyone loved them on the sandwiches I made

See All Reviews