New Potato and Cucumber Pickle

Scrub the potatoes well and halve or quarter any larger ones so pieces are roughly uniform in size. Set aside.

Peel the cucumbers if desired (Søren prefers the skin on for color and texture). Slice into thin half-moons, about 3mm thick.

Bring a pot of lightly salted water to a boil. Add the potatoes and cook until just tender when pierced with a knife, about 12-15 minutes. They should hold their shape but be easily pierced.

Drain the potatoes and spread them on a clean kitchen towel to dry and cool slightly.

Combine the white vinegar, water, salt, and white sugar in a small saucepan. Stir over medium heat until the salt and sugar dissolve completely, about 2 minutes. Do not let it boil vigorously.

Remove from heat. Add the white pepper and let the brine cool for 5 minutes to allow the flavors to meld.

In a clean glass jar or container, layer half of the dill sprigs on the bottom.

Add the cooled potatoes in an even layer.

Layer the sliced cucumber over the potatoes.

Squeeze the juice of the half lemon over the vegetables, then add the spent lemon half to the jar.

Top with the remaining dill sprigs.

Pour the warm (not boiling) brine over the vegetables, ensuring they are fully submerged. The liquid should just cover the top layer.

Let the pickle cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop fully.

Serve cold or at room temperature. The pickle will keep refrigerated for up to 1 week.