This is a refreshing summer snack with spicy notes of spices. The most the hottest time of the year is the season of vegetable abundance that inspires similar experiments, and the taste cooked according to the following recipe crispy pickled cucumbers will pleasantly surprise you. Sweetness and pungency can be adjusted by changing the amount of pepper or honey in your own way discretion. It is worth considering that the longer the pickles are pickled, the более жгучий вкус они приобретают. 
Time: 25 мин. a plus marinating time Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 peeled cucumbers, washed, cut in half, then into four parts along
- 4 tbsp. rice vinegar
- 2 tbsp. l honey
- 1/2 tsp crushed hot chili peppers
- 1 tsp white pepper peas
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1/2 tsp fennel seed
- 1/2 tsp toasted caraway seeds
- 1 tbsp. l coarse salt
- 2 tbsp. l chopped dill
- 2 tbsp. l coarsely chopped cilantro leaves
Recipes with similar ingredients: cucumbers, pickled cucumbers, rice vinegar, red pepper flakes, white peas, coriander, mustard seed, fennel seeds, caraway seeds, honey, dill, cilantro
Recipe preparation:
- Mix rice vinegar, honey, chili flakes, white peas, coriander, mustard, fennel seeds, caraway seeds and salt in an average stewpan with a coating that does not react with acids.
- Bring to a boil over high heat. Cook for 2 minutes, remove from plates and leave to cool to room temperature. Add dill and cilantro. Place the cucumbers in a medium bowl and pour chilled vinegar marinade. Leave them before use on 24 hours in the refrigerator. Here you can store up to 4 days.
