Ingredients
 cucumber1 whole
large, preferably English seedless
 salt1 tsp
 sugar2 tbsp
 crushed red pepper1 tsp
 white vinegar 1/2 cup
 boiling water1 cup
 cilantro 1/4 cup
optional, chopped

cookware

1
Peel the cucumber and slice it thin, 1 millimeter thick, with the mandoline or food processor.
2
Add the remaining ingredients to the jar and swirl to dissolve the sugar. Transfer the cucumber slices into the jar and mix well.
3
Refrigerate for at least 2 hours before serving.
Notes

This will keep in the fridge for a few weeks. After you've eaten the last slice, you can recycle the marinade a few times by simply adding more cucumbers. Add the cilantro to make a variation of this relish.

Source

Jacques Pepin's The Short-Cut Cook