1 cup cider vinegar
½ cup water
2 tsp kosher salt
2 tsp pickling spice
1 large cucumber, sliced
1. Combine cider vinegar with water, salt, and pickling spice in a small saucepan and heat to a boil.
2. Place cucumber in a clean glass container that is large enough to hold all the slices. Pour boiling brine over cucumber slices to cover them completely.
3. If cucumbers are not completely submerged, add cold water to cover them.
4. Cover and refrigerate for at least 1 hour. Pickles will keep for about 10 days.
Add quick pickle slices to a sandwich or burger for crunch and flavor. Many other crisp vegetables make great pickles as well, including celery, carrots, green beans, onions, and asparagus.