No cooking brine, no hotwater canning, as a matter of fact this recipe is so easy you could teach a reasonably smart dog how to make pickles.
Wash and cut cucumbers into slices or spears.
Put them in a 32 oz. jar with 3 bay leaves, 3 cloves crushed garlic, 1/4 tsp hot pepper flakes, 2 tbsp salt, 1/3 cup of vinegar and then fill the jar the rest of the way with water.
Shake to mix.
Refridgerate for 24 hrs and then eat.
<span style="text-decoration: underline">Side Notes </span>
1) Because there is no cooking process involved, these pickles are gonna be crispy, real crispy.
2) It's a basic recipe, adjust the ingredients to suit your own taste.
3) I have no idea what the shelf life is on these pickles, they get eaten up too fast to have to worry about it.