Homemade pickled cucumbers

Ingredients:

• 2 cucumbers with peel, washed, cut in half, then into four parts lengthwise
• 4 tbsp. rice vinegar
• 2 tablespoons of honey
• 1/2 tsp crushed hot chili pepper
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1 tsp. mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 tsp toasted cumin seeds
• 1 tbsp coarse salt
• 2 tbsp coarsely chopped dill
• 2 tablespoons coarsely chopped cilantro leaves

Preparation:

1. Combine rice vinegar, honey, chili flakes, white peppercorns, coriander, mustard seeds, fennel seeds, cumin, and salt in a medium saucepan with an acid-resistant coating.
2. Bring to a boil over high heat. Cook for 2 minutes, remove from heat, and let cool to room temperature. Stir in the dill and cilantro. Place the cucumbers in a medium bowl and pour in the cooled vinegar marinade.
   
   Refrigerate them for 24 hours before using. They can also be stored in the refrigerator for up to 4 days.