Dill and mustard pickled cucumber

• 250 ml white wine vinegar (or cider or rice vinegar)
• 2 teaspoons salt

Place the vinegar, salt and caster sugar in a pan with 450 ml water and bring to the boil.

Fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel.

Cut both ends from the cucumber and slice it quite thinly, then place the slices in a bowl.