This is my wife's adaptatin of a pickle recipe from Mark Bittman's How to Cook Everything Vegetarian.
First make up the pickling spice.
The pickling spice can be prepared in advance and stored in an airtight container.
To really start, mix the broth and bring it to a boil.
While the broth is heating, wash and slice:
Pour the boiling broth over the cucumbers. Let them sit until room temperature. Put in airtight jars.
Refrigerate for three days so the cucumbers have time to absorb the flavor.
The pickles should stay nice in the refrigerator for three months.