Pickles #2

I ran out of pickles! I eat them often as a side dish to intensely potent dishes because they are cool, crisp and flavor neutralizing. For that reason I keep them simple. I soak them over night in salt to dry them out, rinse and squeeze out excess water, and then soak them in 5 parts vinegar/ 2 parts water/ 1 part sugar. I cut them in chunks and paper thin slices for some textural variety.