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In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.
SUBSTITUTE: You can use store-bought pickling spice instead of the allspice and preceding four ingredients, and you'll end up with good pickles, but not these pickles. And these pickles are better.
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Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung
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