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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
