- 1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
- 2 tsp kosher salt
- 1/2 c rice vinegar, seasoned or regular
- 1/2 c water
- 3 Tbs sugar or Splenda
- 1/4 tsp red pepper flakes
- 2 Tbs minced red onion
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.