Steps
- Slice 1 seedless English cucumber very thinly. Layer on paper towels, sprinkling with 1½ teaspoons of salt; cover with another baking sheet and weigh down with plates.
- Leave for 30-40 minutes. Meanwhile, microwave 120ml of white wine vinegar, 120ml of water, and 50g of sugar for 30 seconds, then stir until dissolved.
- Pat the cucumber dry and wipe off excess salt. Put in a clean jar with 2 tablespoons of finely chopped fresh dill and pour over the pickling liquid.
- Cover, leave for 10 minutes, then refrigerate for at least 1 hour.