1 onion, thinly sliced
1 jalapeno, seeded and thinly sliced
6-8 sprigs of dill
12 whole peppercorns
1 cup white wine vinegar
1 t salt
¼ cup sugar
In a medium size dish layer cucumber to cover the bottom of the dish. Sprinkle with half the onion and jalapeno slices. Spread out 3-4 sprigs of the dill. Repeat these layers again.
Meanwhile in a small saucepan over medium heat combine peppercorns, vinegar, salt, and sugar. Cook 1-2 minutes until salt and sugar dissolve and then bring to a boil. Pour vinegar mixture over cucumber layers. Allow to sit for at least 45 minutes. For best results allow to sit in the refrigerator for several hours.
Ahhh…a third inspiration. I used the vinegar base from the Quick Dill Pickles for this recipe.