Spicy Cucumber Pickles
Source of Recipe
Submitted by Kirby Cilantro Platoon; Adapted from “Bobby Flay’s - Boy Meets Grill
Recipe Introduction
"These crisp slices add a tangy crunch to your grilled dishes. Make them once and you’ll see that there is no mystery to making homemade pickles. Makes 4 cups"
List of Ingredients
4 c rice wine vinegar
2 T Splenda
½ t red pepper flakes
1t whole white peppercorns
1t coriander seeds
1t mustard seeds
½ t fennel seeds
½ t toasted cumin seeds (see note)
2 T coarsely chopped fresh dill
2T coarsely chopped cilantro
2 unpeeled English cucumbers, washed and sliced crosswise ½ inch thick.Recipe
Combine vinegar, sugar, pepper flakes, peppercorns, coriander seeds, mustard seeds, fennel seeds and cumin in a medium noncorrosive 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 cucumbers in a large bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
NOTE – To toast cumin seeds, place them in a heavy, dry skillet over low heat and cook 1 to 2 minutes, tossing or stirring them so they don’t burn. Remove from the heat as soon as they are toasted.
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