Quick Pickle Spears

1. Put the vinegar, oil, garlic, salt, bay leaf, and 2 cups water in a large pot and bring the mixture to a boil.
2. Meanwhile, trim the tops and bottoms from the cucumbers and peel them if you like. First cut them in half crosswise, then in half lengthwise. Then cut each piece lengthwise into 3 spears.
3. Once the liquid reaches a boil, add the cucumbers and remove from the heat. Let the cucumbers sit in the brine for 30 minutes; stir a few times to make sure all the cucumbers are submerged at least part of the time.
4. To chill quickly, transfer the pickles and brine to the freezer and cool, stirring occasionally, until the cucumbers crisp a bit and are cold throughout, 5 to 10 minutes. Or transfer them to the refrigerator to chill overnight. Serve the pickles in their brine or remove them as you need them (they’ll keep in the brine for at least a week).

—Recipe from How to Cook Everything: The Basics