Quick Pickled Cucumbers

Directions

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