Fresh Summer Pickles

Crisp and tangy cucumber spears are infused with the flavor of spices and fresh herbs.

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

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


golden blossom honey product