Prepare a hot fire in a charcoal grill
or preheat a gas grill to high.
Put the cucumbers
, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes.
together the honey, vinegar, 1/3 cup water, the pickling spices
, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate
. Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged. Let stand for at least 15 minutes before draining and slicing crosswise. Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week. Yield: 4 cups.