Cucumber Quarters in Sweet & Spicy Sauce for Two

By Wewah

*I’ve heard this can be made this with Splenda too!"

Ingredients

• 1 cucumber peeled, thinly sliced, and quartered
• 3 scallions, sliced thinly
• 2 tsp kosher salt
• 1/4 c rice vinegar, seasoned or regular
• 1/4 c water
• 1 Tbs + 1 tsp sugar
• 1/4 tsp red pepper flakes or 2 red chilis, sliced
• 4 Tbs minced red onion, or 4 Tbs shallot, sliced (optional)
• 1 tsp chili garlic paste

Preparation

Step 1

Place cucumber quarters 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.