Cucumber Pickles

These are real easy to make and are real good.
They will keep for five days in the refrigerator
but I'm sure they'll be gone long before that!
I like to put up the "cured" refrigerator pickles
in small Mason jars for giving away and serving from.

Ingredients:
2 English cucumbers (seedless)
4 small shallots
1/2 cup granulated white sugar
1/2 tablespoon kosher or sea salt
1 cup unseasoned white vinegar

Directions:
Wash and dry the cucumbers.
Peel alternating strips of the
green skin off the cucumber.
Slice very thinly with a knife
or a mandoline-style slicer
or a food processor. Set aside.
Peel shallots and slice at the
same thinness as the cucumber.
Mix cucumber and shallots.
The shallot slices will un-ravel
into small rings. Set aside.
Whisk sugar, salt and vinegar
together until completely dissolved.
Pour over cucumber and shallot slices,mix well,
separating the slices to make sure none
of them are sticking together.
Put vegetables and all the liquid
in a non-reactive(plastic or glass)
container with a tight lid and refrigerate,
turning occasionally for at least 3 hours
or overnight before serving.
Taste and adjust seasonings if necessary.