Homemade Pickles Submitted by Tiffany 4 cups rice wine vinegar 2 tablespoons honey 1/2 teaspoon red pepper flakes 1 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon toasted cumin seeds 1 tablespoon kosher salt 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped cilantro 2 unpeeled English cucumbers, washed, cut in half horizontally then quartered lengthwise Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive 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 cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.