Quick Pickled Cucumbers

• 1 English (hothouse) cucumber
• 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. 1.
2. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one).
3. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
4. 2.
5. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil.
6. Remove from the heat and let cool.
7. 3.
8. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible.
9. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine.
10. Cover and refrigerate for 3 to 6 hours before serving.
11. The pickled cucumbers will keep in the refrigerator for up to 5 days.

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

Taken from www.epicurious.com/recipes/food/views/quick-pickled-cucumbers-108333 (may not work)