Step 2

Top and tail the cucumber and slice lengthways so you have thick batons.

Step 3

Mix the remainder of ingredients in a pan to make the brine. Bring to a simmer, stirring until the sugar is dissolved then leave to cool.

Step 4

Pack the cucumber vertically into sterilised jars and top with dill then brine so until 5mm below the rim.

Step 5

Seal and store in the fridge for at least 2 days, eat within a few weeks.