These are the equivalent of the pickle slices you get at McDonalds: sour, salty slice of cucumber that highlight your burger or sandwich but can't stand up to any sort of scrutiny. Recommended if you have an excess of cucumbers and you've already made some more interesting pickles.

• cucumbers
• water
• vinegar
• salt
• turmeric

1. Start with your containers: plastic deli quarts are a good choice. Slice your cucumbers as thinly as you can with a sharp knife; 1-2 mm is about right. Pack them gently into the containers. Add a half teaspoon of powdered turmeric to each.
3. Heat a 50/50 mix of water and vinegar; add about a tablespoon of salt per quart. When the salt is all dissolved and the water is warmer than you want to put your hand in, carefully pour it over the cucumber slices until submerged.

1. Lid them and let them cool to room temperature, then keep in the refrigerator.