Sweet & Spicy Cucumbers

I may have mentioned this before, but I didn't truly discover my love of cooking until I got married. I knew how to cook, but I wasn't obsessed yet. I hadn't reached my current state, where the last thing I think of when I go to bed, and the first thing when I wake up, is food. (Maybe not always, but often!) Maybe it was the challenge. When we were first married, The Geologist gave me a pretty extensive list of vegetables he would not eat. I was determined to convert him. And guess what?? I've checked almost every item off that list.

From hated classics like brussels sprouts (saute them with bacon!) to every-day ingredients like onions (soften them in butter first) I've won him over. The only two outstanding veggies left are mushrooms and cold tomatoes. I can live with those. Together we've become foodie food snobs. I love a challenge. Lay 'em on me! And now I can add one more to the list! He doesn't hate cucumbers. but he's not a huge fan. Guess what... he likes these!! Now I just have to get him to like asparagus and my life will be complete... I love asparagus!

Sweet & Spicy Cucumbers (adapted from Our Best Bites)
Printable Recipe

2 English cucumbers, peeled and sliced (You can use regular cucumbers too, I like English better)
1 tsp kosher salt
1/4 cup rice wine or cider vinegar
1/4 cup cold water
2 Tb sugar
1/4 tsp red pepper flakes (I heaped mine :)
1 Tb minced red onion (optional)

Place cucumber slices in a small bowl. Sprinkle with salt and toss well. Move the cucumbers to a colander/wire strainer and set over the bowl. Let sit in the fridge for 1 hour. Toss them a few times during their draining time. Meanwhile, prepare the marinade.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to about 1/4 or a little less (about 10 minutes). If for some reason you boil for too long, just add a little water. Remove reduction from heat and add onion (if desired). Let mixture cool to room temperature.

When cucumbers are done resting, pat them dry with a few paper towels and then toss with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled before serving.

I left little bits unpeeled, just because I think they're prettier that way. I love how crunchy English cucumbers are!

These would be the perfect side at a summer picnic or barbeque! They're still cold, crisp, and refreshing, with a bit of heat, a bit of tang, and a hint of sweet. They're super yummy! 

Besides, The Geologist likes them. That's about the best endorsement as I can give you!