Ingredients

• 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
• 1/4 cup white wine vinegar or unseasoned rice vinegar
• 1 tsp. sugar
• 3/4 tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 2 Tbsp. chopped dill
• 2 Tbsp. fresh lemon juice

Instructions

1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.