Spicy Cucumber Relish

° Makes 4 cups (6 servings)

This is a staple at our house; we like its spiciness and crunch. Put it in sandwiches, mix it into salads, or serve it as a condiment with meats. Chopped, the relish makes an excellent sauce (see Salmon Croquettes with Cucumber Salsa). Stored in a jar or bowl in your refrigerator, it will keep for several weeks.

After you have eaten all the cucumbers, you can reuse the marinade a couple of times, adding more fresh cucumbers.

• 1 large English (“seedless”) cucumber (about 1 pound)
• 1 cup boiling water
• ½ cup white or cider vinegar
• 2 tablespoons sugar
• 2 teaspoons Sriracha or other hot sauce
• 1 teaspoon salt

Peel the cucumber and cut it into very thin slices by hand or using a food processor fitted with the 1-millimeter slicing blade. Transfer the slices to a bowl and add the remaining ingredients. Mix well, cover, and refrigerate for at least 2 hours before serving.

Note: Add about ¼ cup coarsely chopped cilantro for a different flavor.