1 cup white vinegar
1/2 cup water
1 lb cucumbers sliced 3/4inch thick
1 medium onion sliced thin
1 T Kosher salt
Place the cucumbers, onions and garlic in a wide mouth mason jar. In a medium pot add the water, vinegar, salt and The Killer Cook's Lower East Side Brisket Rub. Bring to a boil and stir till the salt has dissolved. Pour over the cucumbers filling only up to the fill line, let cool then cap. Place in refrigerator over night. The next day shake well and let rest one more day in the refrigerator before devouring. These pickles will last about one month, but normally they don't even survive a pastrami sandwich in our house.