water.
Let it sit for a while. Put in frig. Eat.
I've done a variation of this for many years, simple and good. I've used most kinds of veggies (beans, cukes, broc, caulifl, peppers) and either pickling spice or whatever I have around (salt, pepper, dill, whatever I can find).
Blanch to slightly cook and warm, soak in liquid.
http://www.moosewoodcooks.com/2011/07/pickles-for-ann/
Quick Cucumber Pickle
Author: Moosewood Collective
Recipe type: Accompaniment
These delicious pickles are a snap to throw together, and the flavor improves if you let them sit in the refrigerator overnight. We use English cucumbers for this recipe: They are available in markets almost year-round and are fresh-tasting, thin-skinned, and seedless—good character traits for making yummy pickles. If you have kirby cucumbers in your garden, they will also work wonderfully. Just pick enough to make 8 cups of sliced cucumbers. Be careful to slice off and discard the blossom end of the cucumbers; they can make pickles soggy. Yields 8 cups
Ingredients
3 twelve-inch English cucumbers
1 medium onion, cut into quarters and thinly sliced crosswise
¼ cup loosely packed fresh dill sprigs
3 or 4 garlic cloves, thinly sliced
2 cups distilled white or rice wine vinegar
1 tablespoon coriander seed
½ teaspoon ground mustard
2 teaspoons whole black peppercorns
2 bay leaves, crumbled
1½ tablespoons salt, preferably coarse Kosher salt
½ cup sugar
Instructions
Cut the unpeeled cucumbers crosswise into ¼-inch slices and place them in a large heatproof bowl along with the sliced onions, dill, and garlic.
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil.
Stir until the sugar and salt dissolve.
Pour the hot mixture over the vegetables in the bowl and mix gently.
Let stand for at least 1 hour or refrigerate overnight for optimal flavor.
Serve chilled or at room temperature.
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