Soak Persian cucumbers in a brine made of vinegar, sugar, water, star anise, garlic, cinnamon, and fresh thyme. When serving, season the pickle with a little regular salt.
These are a far cry from dill pickles found in grocery stores. The Persian cucumber is much sweeter and more tender than pickling cucumbers. The star anise adds a licorice-like Far East flavor, and the salt intensifies the whole package.