To make easy, quick sweet pickles, you need one to two pounds of fresh cucumbers, cider vinegar, sugar, salt, sweet onions such as vidalia and spices, such as turmeric, powdered mustard and all spice. Variations use rice vinegar and other aromatic spices, including celery seed coriander, bay, cloves and cinnamon.
You can make small batches of sweet pickles that proof in the refrigerator overnight. Look for smallish, pickling cucumbers, which can be pickled either whole or in slices. You can use regular cucumbers as well. These have a slightly different texture when pickled.
In a small sauce pan, stir together 1 cup of cider vinegar and 1/2 cup to 1 cup of white granulated sugar, depending on how sweet you want the pickles. Add to this 1 teaspoon to 2 tablespoons of sea salt or kosher salt and other spices to taste, usually less than a teaspoon each. Stir and cook over a medium heat for about 5 minutes.
While the brine is cooking, slice cucumber and onions, if desired, and place in a glass container with a tight lid such as canning jar. Pour the hot brine over the cucumbers to cover, including the spices, and seal the container. Cure in the refrigerator at least overnight or for 24 hours if you can. Store in the refrigerator.