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.