1large cucumberpreferably an English cucumber, sliced thin
2tablespoonschopped fresh dill
1cupdistilled white vinegar
Place sliced cucumbers and dill in a quart-size mason jar.
Heat remaining ingredients in a saucepan over medium heat until simmering.
Pour vinegar mixture into the jar with the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the fridge for a week.
Winter variation: Omit the dill and the peppercorns and add 10-12 allspice berries to the brine instead.