Homemade Pickles

Homemade Pickles 1 quart pickles 1 1/2 cups rice wine vinegar 1/2 cup honey 1 tablespoon crushed red pepper flakes 1 tablespoon mustard seeds 1 tablespoon minced fresh dill 1 English cucumber, thinly sliced into rounds 1/2 small red onion, thinly sliced Special equipment: a wide-mouth quart-size mason jar To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat. Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.