1/2 cup (125 ml) water

1/2 cup (125 ml) white vinegar

4 sprigs fresh dill

1 jalapeño pepper, halved

3 tablespoons (45 ml) sugar

1 tablespoon (15 ml) pickling salt

1 teaspoon (5 ml) mustard seeds

4 Lebanese cucumbers, cut in about 1/4-inch (1/2-cm) thick slices

In a saucepan, bring all the ingredients, except for the cucumbers, to a boil. Simmer gently for about 3 minutes. Add the cucumbers.

Bring to a boil and cook for about 1 minute. Let cool and refrigerate. Keeps for about 1 month in the refrigerator.

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