The Pickled Cucumbers I Take Everywhere From 'Marcus Off Duty'

• 1 English cucumber (see Note)
• 1 tablespoon kosher salt
• 1 1/2 cups water
• 1/2 cup white wine vinegar
• 1 cup sugar
• 1 bay leaf
• 2 allspice berries

1. Slice the cucumber as thinly as possible-ideally using a mandoline or Japanese V-slicer. Put the cucumber in a colander set over a plate or in the sink, toss with the salt, and let stand for about 30 minutes.
2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
3. Rinse the salt off the cucumber, turn it out onto a kitchen towel, and squeeze out as much liquid as possible. Put the cucumber in a 1-quart Mason jar and pour in the pickling solution. Push the cucumber down to make sure it's completely covered, then put the lid on the jar. Refrigerate for at least 3 hours before serving. The pickled cucumber will keep in the refrigerator for at least 2 weeks.
4. English cucumbers are the very long ones. They don't have a lot of seeds and in supermarkets they usually come sealed in plastic.

cucumber, kosher salt, water, white wine vinegar, sugar, bay leaf, berries

Taken from www.seriouseats.com/recipes/2014/10/the-pickled-cucumbers-i-take-everywhere-from-marcus-samuelsson.html (may not work)