Spicy Cucumber Salad

I am my own big fan of cucumbers, but I am choosy about cucumbers...When I saw this recipe for SPICY cucumbers, I realized this might be the perfect food...

 Ingredeints  An English cucumber (you can spot them because they're the cucumbers in the produce aisle smoking pipes, dressed like Sherlock Homes, who are usually eating scones)  Cup of Rice Wine Vinegar  0.25 cup of sugar  tbls of sea salt  0.5 tsp of togarashi (or crushed red pepper)  1.5 diced/grated ginger  Plan of Attack

Ingredeints

An English cucumber (you can spot them because they're the cucumbers in the produce aisle smoking pipes, dressed like Sherlock Homes, who are usually eating scones)

Cup of Rice Wine Vinegar

0.25 cup of sugar

tbls of sea salt

0.5 tsp of togarashi (or crushed red pepper)

1.5 diced/grated ginger

Plan of Attack

 Add rice vinegar to a sm/medium saucepan. Bring the vinegar to a boil. When it is boiling add sugar, salt, ginger and spice factor. Stire frequently over medium the mixture. 

Add rice vinegar to a sm/medium saucepan. Bring the vinegar to a boil. When it is boiling add sugar, salt, ginger and spice factor. Stire frequently over medium the mixture. 

 When mixture is completely integrated, remove it from the heat and allow it to cool to room temperature.

When mixture is completely integrated, remove it from the heat and allow it to cool to room temperature.

 Slice the cucumber into thin coins.

Slice the cucumber into thin coins.

 Layer them in the bottom of a glass bottomed dish (or another type of nonreactive dish). When the vinegar mixture has cooled, pour it over the cucumbers and refrigerate for at least an hour. *The colder the vinegar mixture when it goes in the dish, the crunchier the cucumbers will be when they're served* I have learned this the hard way...I should've consulted "pickles for dummies who might be more interested in their throwback hiphop which is playing when they make their cucumber salad than the crunch factor"...I tried but it was checked out of my library....

Layer them in the bottom of a glass bottomed dish (or another type of nonreactive dish). When the vinegar mixture has cooled, pour it over the cucumbers and refrigerate for at least an hour. *The colder the vinegar mixture when it goes in the dish, the crunchier the cucumbers will be when they're served* I have learned this the hard way...I should've consulted "pickles for dummies who might be more interested in their throwback hiphop which is playing when they make their cucumber salad than the crunch factor"...I tried but it was checked out of my library....