6 small cucumbers (5 to 6 ounces each) or 2 pounds medium cucumbers
¾ cup champagne vinegar
1 ½ cups extra virgin olive oil
½ teaspoon red pepper flakes
2 teaspoons sugar
kosher salt and freshly ground black pepper
Cut the ends of the cucumbers, halve them and remove the core and seeds. Cut into a small dice. Combine the vinegar, oil, red pepper flake and sugar in a small bowl, stirring to dissolve the sugar. Season to taste with salt and pepper. Put the cucumbers in a canning jar and pour the liquid over the top. Refrigerate for at least 1 day, or up to 2 weeks.