- 1 pound small cucumbers (such as Kirby or Persian), ends trimmed, cut into 1/4-inch-thick rounds
- 1 large shallot, thinly sliced (about 1/2 cup)
- 1 cup distilled white vinegar
- 6 tablespoons honey
- 1 1/2 teaspoons kosher salt
In a large bowl, toss the cucumbers and shallot; pack tightly into 2 pint-size canning jars.
In a small saucepan, bring the white vinegar, honey, salt and 1 cup water to a boil, stirring until the honey and salt dissolve. Pour the vinegar mixture over the cucumbers and shallots, making sure the vegetables are completely submerged. Screw on the lids. Let stand at room temperature 24 hours. Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)