Quick Cucumber Pickles

• 5 baby English cucumbers, cut into 1/4-inch-thick slices (about 1-3/4 cups)
• 1/2 cup thinly sliced red onions
• 1 cup Heinz Distilled White Vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1-1/2 tsp. salt
• 10 black peppercorns
• 1 bay leaf
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1. Place cucumbers and onions in 500-mL jar with tight-fitting lid.
2. Bring remaining ingredients to boil in saucepan; pour over vegetables.
3. Use back of spoon to press down on vegetables to remove any air pockets.
4. Cool to room temperature.
5. Cover with lid.
6. Refrigerate 2 hours or until chilled.

cucumbers, red onions, white vinegar, water, sugar, salt, black, bay leaf, italian dressing

Taken from www.kraftrecipes.com/recipes/quick-cucumber-pickles-179151.aspx (may not work)