1pound(454g)Persian cucumbersthinly sliced (I used a mandolin and sliced them 4mm thick)
¼of a red onionthinly sliced (I put it on a mandolin too and sliced them 4mm thick)
Instructions
Whisk together vinegar, sugar, pepper flakes, and kosher salt in a large bowl. Toss cucumbers and red onions in mixture and make sure everything is coated well.
Place in fridge for 2 hours to overnight and serve chilled.
Notes
Cucumber salad is best served cold, so store it in the fridge in an airtight container. It will keep for up to four days. This salad isn’t suitable for freezing.