1 1/2 cups water
1/2 cup distilled white vinegar
2 unpeeled medium cucumbers, very thinly sliced
1 Tbsp salt
In saucepan, combine the sugar and 1 1/2 cups water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove the pan from heat and stir in vinegar. Transfer the brine to a heatproof bowl and let cool to room temperature. In colander, toss the sliced cucumbers with the salt. Let stand at room temperature for 15 minutes. Press down on the cucumbers to release any excess liquid. Transfer cucumbers to the brine. Cover and refrigerate 2 hours before eating.
May keep refrigerated for 1 week. Or, to can, place cucumbers and brine to within 1/4 inch of rim of mason jar(s). Add appropriate amount (according to jar size and package directions) of pickle crisp. Seal and place in water bath for 15 minutes.
Makes 1 quart
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