English Cucumber Pickles

I've also made fresh pickles using
this recipe with smaller cucumbers
and they also came out great tasting.

Ingredients:
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

Directions:
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.