Homemade Refridgerator Spicy Pickles

I went to the farmer's market and picked up some baby cucumbers for $3. Pondering what do do with them, I decided on pickles, but don't have the patience for canning yet. So, I decided on refridgerator pickles which are quick and easy. I found a spicy pickle recipe from Bobby Flay, which have an asian theme. I adjusted it a little and here is what I came up with.


Ingredients
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 thai bird chili
1 teaspoon whole white peppercorns
1 teaspoon coriander seed
1 teaspoon mustard seeds
1/2 teaspoon toasted cumin seed
1 tablespoon kosher salt
2 tablespoons coarsely chopped dill
2 tablespoons coarsely chopped cilantro leaves
8 small cucumbers, washed

Directions

Combine the vinegar, honey, pepper flakes, coriander, mustard seeds, fennel seeds, cumin and salt in a medium, non-reactive 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 cut cucumbers in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. (leaving them longer just makes them hotter but still delicious.) Cooking time includes refrigeration.