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- 2 lb medium Persian cucumbers (about 12), cut lengthwise into spears
- ¼ cup white wine vinegar or unseasoned rice vinegar
- 1 tsp sugar
- ¾ tsp crushed red pepper flakes
- 2 tsp salt, plus more
- 2 tbsp chopped dill
- 2 tbsp fresh lemon juice
Toss the cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 teaspoons. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
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