Quick Pickles

1. Slice the cucumbers into ¼-inch rounds and toss in a large, glass bowl with the salt.
2. Meanwhile, set the sugar and apple cider vinegar in a saucepan with the cloves and star anise. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, 5 min.
3. Allow the apple cider vinegar mixture to cool slightly before pouring mixture over the salted sliced cucumbers. Allow mixture to steep, 10 min. (For a more intense flavor, leave cucumbers in brine longer.) Serve pickles chilled or immediately at room temperature. Pickles will last for 3 days, covered, in the refrigerator.

Adjust salt to your taste.

Per serving: 94 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 353mg sodium, 22g carbohydrate, 0g fiber, 21g sugar, 0g protein