2 European Cucumbers, Washed and Sliced Paper Thin (Do Not Peel)
1 Jalapeño, Finely Diced
2 Cloves of Garlic, Thinly Sliced
3 Scallions, White Part and Some Green, Thinly Sliced on a Diagonal
2 Tablespoons Red Bell Pepper, Finely Diced
1 Cup Red Wine Vinegar
1/2 Cup Sugar
1 Teaspoon Coarse Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
In a large bowl, place the sliced cucumbers with the jalapeño, garlic, scallions and red bell pepper. Pour the sugar and vinegar over the mixture and season with the salt and pepper. Toss to cover and be sure all of the cucumbers are immersed in the liquid. Let rest for 30 minutes. Transfer the cucumbers and liquid to a glass jar. Cover and refrigerate. Cucumbers will last at least a month refrigerated.
Hint and Tip: Add an Asian twist by adding a teaspoon of sesame oil before putting in the jar.
