Slice cucumber into ¼-inch rounds. Stack cucumbers and herbs in a container of your choice.
Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.
Add cold water to this mixture and let cool. Pour cooled liquid in jar to cover cucumbers and herbs. Add more cold water if necessary. Leave room at the top. Refrigerate for about an hour until chilled.
Sage and Rosemary Quick Pickles http://cindy-campbell.com/?p=1684