If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices.
Slice onions and green onion, and grate half a garlic clove on a microplane.
Combine all the pickling ingredients listed under 'Spicy Cucumber Salad' and toss the cucumbers and onions in it.
Refrigerate for 30 minutes. This time allows all the flavors to blend well. Serve it cold!
Notes
Cucumber: Use English or Persian cucumbers. Slice them thinly for the best texture.
Vinegar: feel free to use apple cider vinegar instead of rice vinegar.
Spice level: Adjust the level of spiciness to your taste by using more or less chili pepper flakes.
Sweetness/Low Carb: Cut down the sugar quantity or skip it altogether to suit your taste and dietary preferences. To make it low-carb/keto-friendly, use monkfruit sugar-free sweetener instead.
Marinate: Let the cucumbers marinate for at least 20-30 minutes to allow the flavors to develop.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.