Ingredients
Brine:
4 cups distilled white vinegar
6 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon red pepper flakes
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon coarse kosher salt
Pickles;
2 seedless cucumbers, unpeeld, washed and scrubbed
2 tablespoons fresh cilantro leaves
several springs fresh dill leaves
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Combine all brine ingredients in a large saucepan. Bring to a boil. Boil 3 minutes. Set aside to cool.
Cut cucumbers in half lengthwise. Then cut each half into 4 spears or desired size. Place in a bowl. Tuck cilantro leaves and dill sprigs in between spears. Pour brine over cucumbers. Refrigerate up to four days before serving. Will keep refrigerated for up to one week.
Yields: 16 spears
Cut cucumbers in half lengthwise. Then cut each half into 4 spears or desired size. Place in a bowl. Tuck cilantro leaves and dill sprigs in between spears. Pour brine over cucumbers. Refrigerate up to four days before serving. Will keep refrigerated for up to one week.
Yields: 16 spears
