This is basically a marinated cucumber salad. Essentially, you can mix vinegar and seasonings and pour it over cucumber slices and boom, you have something like a pickle without the aging process. This recipe takes it to a higher level with actual measurements. Feel free to make adjustments based on what you have on hand already. It’s a quick side for a hot summer meal with little fuss.

Originally, this was inspired by a recipe in The Best-Ever Vegetarian Cookbook by Nicola Graimes.

2 medium cucumbers, sliced thinly
1 tbsp. salt
1/2 c. sugar
1/2 c. cider vinegar
3 tbsp. fresh dill (or dried if you can’t get fresh)
black pepper (to taste)

Gently heat the sugar and vinegar in a saucepan until the sugar has dissolved. Let cool.

Mix in the salt, dill, and pepper. Add the cucumber slices.

Let sit for at least a few minutes, up to 2 hours in the fridge. Drain and serve.