1 tablespoon Unsalted Butter
1 tablespoon Canola or Vegetable Oil
10 or so Radishes, ends removed and cut in half
3 Persian Cucumbers, sliced in quarters, lengthwise, then cut in half on the bias
2 teaspoons Apple Cider Vinegar
Pinch of Crushed Red Peppers Flakes
Add both butter and canola oil to a large skillet. Heat over medium heat until the butter has melted. Once melted, add in the radishes cut-side down and ½ teaspoon kosher salt. Stir to coat. Continue cooking, stirring occasionally, until the radishes are slightly softened and lightly browned around the edges, 7-8 minutes.
Add in the cucumbers and another ½ teaspoon kosher salt. Continue to cook, stirring frequently, until heated through and softened, 2-3 minutes.
Stir in 2 teaspoons apple cider vinegar, a pinch of red pepper flakes and 2 tablespoons water. Cook, stirring occasionally, until the water evaporates and veggies are well glazed, about 1 minute more. Transfer to serving bowl. Season to taste with salt and serve warm.