QUICK PICKLES - Chef Michael Smith

Ingredients

• 1 cup (250 mL) of cider vinegar
• 1/2 cup (125 mL) of white sugar
• 1 teaspoon (5 mL) of salt
• 2 tablespoons (30 mL) of fennel seeds
• 2 tablespoons (30 mL) of coriander seeds
• 2 bay leaves
• a knob of frozen ginger, an inch or so
• 2 long English cucumbers, sliced as thinly as possible into rounds
• 1 large red onion, thinly sliced
• 2 minced jalapenos
• 1 bunch of fresh dill, leaves and tender stems finely chopped