jacques pepin's hot cucumber relish

jacques pepin\'s hot cucumber relish
1 whole cucumber
large, preferably English seedless
1 tsp salt
2 tbsp sugar
1 tsp crushed red pepper
1/2 cup white vinegar
1 cup boiling water
1/4 cup cilantro
optional, chopped
We always have a jar of these in our fridge. They last forever, and they make everything taste better. We use them to elevate sandwiches, and most recently used them to make Cuban sandwiches. We found this recipe in a vintage Jacques Pepin book from the 1990s - The Short-Cut Cook.
Peel the cucumber and slice it thin, 1 millimeter thick, with the mandoline or food processor.
Add the remaining ingredients to the jar and swirl to dissolve the sugar. Transfer the cucumber slices into the jar and mix well.
Refrigerate for at least 2 hours before serving.
source: Jacques Pepin's The Short-Cut Cook
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.