The Pickled Cucumbers I Take Everywhere From 'Marcus Off Duty'

1. 1

   Slice the cucumber as thinly as possible-ideally using a mandoline or Japanese V-slicer. Put the cucumber in a colander set over a plate or in the sink, toss with the salt, and let stand for about 30 minutes.

2. 2

   Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.

3. 3

   Rinse the salt off the cucumber, turn it out onto a kitchen towel, and squeeze out as much liquid as possible. Put the cucumber in a 1-quart Mason jar and pour in the pickling solution. Push the cucumber down to make sure it's completely covered, then put the lid on the jar. Refrigerate for at least 3 hours before serving. The pickled cucumber will keep in the refrigerator for at least 2 weeks.

4. 4

   English cucumbers are the very long ones. They don't have a lot of seeds and in supermarkets they usually come sealed in plastic.

* Per serving · 4 servings · Values may vary.

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