1. In a large bowl, take the freshly cut cucumbers.
2. In a pot, combine vinegar, sugar, kosher salt, dill seed and celery salt.
3. Pour the liquid over the cucumber, give it a nice shake and refrigerate it for 24 hours.
4. You can store your cucumber quick pickle up to 3 weeks.
Just when you need a zesty, tasty accompaniment to pair with your cheese or meat, quick sweet-sour cucumber pickle would make for an impressive choice. This flavor packed pickle from Chef Mick Rosacci's kitchen is a breeze to make. Crunchy cucumbers pickled in vinegar, sugar, dill seed, celery and kosher salt and refrigerated overnight is possibly the easiest way to enjoy your summer yields. Stream the video and get making this lip-smacking pickle.