1/2 English cucumber sliced in 1/4” rounds
A few slices of red onions
3 cloves of garlic halved
A few sprigs of fresh dill
1-1/2 tsps dill seeds
1/2 tsp large course chunk salt
Place ingredients in 500ml mason jar.
1-1/4 cups water
1/2 cup vinegar
2 tbsp cane sugar
Bring to a simmer for 1 minute. Pour over ingredients in mason jar to just 1/2” below the top, you‘ll have a little left over. Seal up and leave on counter until cooled. Let it pickle for 12-24 hours before eating. Keep in the fridge.