Quick Spicy Pickle

1 English Cucumber
1/2 Sweet Yellow Onion
1 Serrano Pepper
1/4 cup White Wine Vinegar
1 Tablespoon Sugar
Dash of Sea Salt and Black Pepper

Peel (if desired) cucumber and chop off each end.  Thinly shave cucumber on slicer side of boxed grater (or slice by hand or use a mandolin).  Set aside.  In a glass jar add vinegar, sugar, cucumber and salt and pepper.  Set aside.  Finely slice onion into 2 inch peices.  Add to jar.  Remove stem from serrano pepper and thinly slice into rounds or smaller moon shapes.  For extra spicy, leave seeds and ribs of pepper in tact.  For less spicy, remove seeds and ribs using a small spoon.  Add pepper to jar.  Seal lid tightly and shake.  Allow to sit on counter for at least 5 minutes to ensure sugar has dissolved.  Shake again and serve or refrigerate unused portion.  Garnish with chopped peanuts and fresh cilantro if you like.  Voila!  Quick Spicy Pickle!  Easy as pie!

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