Pickled Sliced Cucumbers

Ok, so its not the season for pickling things whatsoever but as soon as the sun pokes  out, I want to plant and pickle so here goes...
I like the sliced pickled cucumbers because they are easier to use in sandwiches, salads, on meats etc. This is inspired by a recipe I found in a Danish cookbook by Trine Hahnemann (Det Skandinaviske Køkken).

Ingredients:
2-3 english cucumbers cut into thin-ish slices
1 bundle of Dill separated off the stalk into approx. 1" pieces

4 cups white vinegar
2 cups sugar
2.5 teaspoons salt
juice of 2 lemons
1 tablespoon whole pepper corns

Instructions:
Put the vinegar, sugar and salt in a pot and bring to a boil and stir until the sugar is dissolved. Remove from heat, add the lemon juice and cool down.

put the sliced cucumbers, dill and pepper corns in a large scolded (this can be done in  the dish washer) pickle jar - just squeeze it all in there.

Pour the vinegar mixture over the cucumbers and seal the jar. Next day there will be room for more cucumbers and you can add more if you wish. 

Let the pickles rest for 24 hours before eating. Store the pickles in a dark cabinet until you open the jar - thereafter they need to be stored in the fridge and should be used within 2 months.