I like to make quick cucumber pickles, which I eat as a snack at night instead of cookies or chips. Of course, they are good with sandwiches or as a side dish with dinner. They are super easy to make and you can add an assortment of other vegetables that you have laying around as well.
For the brine, I use a ratio as follows:
1 cup water
1/3 cup white vinegar
(you can use distilled white vinegar, white wine vinegar, even rice vinegar)
2 teaspoons kosher salt
2 teaspoons sugar
If you like your pickles sweeter add more sugar. I just stir the brine until everything is mixed but you can warm it in the microwave to speed things up.
What you see in the picture is three medium cumbers worth in a half-gallon container. The container is frosty with condensation because I just took it out of the fridge. I peel the cucumbers but you don’t have to, just make sure they are washed. I slice them using a mandolin about 1/8 inch thick.
This last batch I added about a quarter of an onion sliced thin, two scallions chopped, mixed colored baby bell peppers seeded and sliced, and 1/2 of a zuchini sliced with skin, on. I added dill. You can also add a bay leaf, some peppercorns, and for heat, some jalapeno slices (unseeded for more heat, seeded if you are a wimp).
Make enough brine to cover all the vegetables. Place in a non-reactive container in the fridge at least over-night. They will last a week or more if you don’t eat them all first.