I got this recipe per Bobby Flay on Foodtv. I made these for a summer BBQ last year and they were a hit.

4 cups white wine vinegar
2 tbs sugar
1/2 tsp red pepper flakes
1 tsp white peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 tbs kosher salt
3 tbs fresh dill, coarsely chopped
3 tbs. fresh cilantro leaves, coarsely chopped
6 kirby cucumbers, washed, and sliced crosswise into 1/2" thick slices

Combine the first 9 ingredients in a medium saucepan and bring to a boil. (This part is kinda stinky with the vinegar. Make sure you can open a window!) Let boil for 2 minutes, remove from heat and let sit until cooled to room temp. Add the dill and cilanto. Place cucumbers into large mason jar, pour the cooled vinegar mix over them, cover, and refrigerate for at least 24 hours or up to 4 days.