I admit, I've always been intimidated by making pickles. The process seems like it requires too many ingredients, the most important of all being patience. I was thrilled to find this recipe for pickles from the New York Times that has only FOUR ingredients and barely that many steps. The whole process takes about forty minutes, fully half of which is doing nothing. This recipe yields about two cups.
Slice the cucumbers into medallions about 1/8th of an inch thick.
Toss with sugar and salt. At this point, I added half a hot pepper, and I'm glad I did, but it was by no means necessary.
Let them drain in a colander for 20-30 minutes.
Toss with rice vinegar.
Refrigerate and enjoy within a week!
As someone who struggles with delayed gratification, I found this recipe to be remarkably easy and effective. It could have tons of variations. Feel free to post any experiments of your own in the comments and don't forget to check out Homegrown.org's Pickling 101!