This is a super simple recipe/preparation inspired by my good friend Lisa to create a wonderful zest to almost any dish. These onions and cucumbers (English) keep for a couple of weeks in the refrigerator and a few days on the counter. One can add these to sandwiches, eat with a charcuterie platter, add to burgers, enjoy by themselves, etc. You get the picture, blah, blah, blah…. I really enjoy sour things, so I really like how these add that little bit of sour to take my palette over the edge. Ingredients MAKES ABOUT ½ CUP SERVINGS 1 cup red cider vinegar 1 tablespoon sugar 1½ teaspoons kosher salt Pinch of red pepper flakes 1 red onion, thinly sliced 1 English cucumber, thinly sliced Preparation Whisk the first four ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Cut the onion in half then finely slice with a sharp chef’s knife or mandoline – I have a Jumbo one from Benriner which is easy to setup, use, and clean. Place onion and cucumbers (or any other vegetable you would like to pickle) in a Tupperware container, pour vinegar mixture over. Let sit at room temperature for 1 hour.  DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions, cukes, or other veggies before using.

As always thanks for CookCookEatEating with The Had 🩵