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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
