Categories: pickles

Ingredients

• 1 English cucumber, thinly sliced (preferably on a mandoline; about 4 cups1 Tbsp. coarse salt
• 1 1/2 cups water
• 1/2 cup white-wine vinegar
• 1 cup sugar
• 1 bay leaf
• 2 allspice berries

Directions

1. Place cucumbers in a colander. Toss with slat, and let stand 30 minutes.
2. Meanwhile, combine water, vinegar, sugar, bay leaf, and allspice berries in a medium saucepan, and bring to a boil. Remove from heat, and let cool.
3. Rinse salt off cucumbers, and squeeze out as much moisture as possible with your hands. Transfer cucumbers to a nonreactive container with a tight-fitting lid, and pour pickling liquid over them. Cover, and refrigerate at least 3 hours, before serving.

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