Thai Marinated cucumber salad
2 lb cucumber (one large or two small)
2 teaspoons salt
2 tablespoons sugar
½ cup rice vinegar
1 small white onion, very thinly sliced
1 red jalapeno chili pepper, very thinly sliced, seeds and ribs removed
2 tablespoons chopped fresh cilantro
Peel the cucumbers, halve lengthwise, and scoop out the seeds. Cut crosswise into half moons ¼ inch thick. Place in a bowl along with the onion, salt, sugar and jalapeno. Add the vinegar and cilantro, toss, cover and refrigerate for about an hour. Drain the liquid off leaving very little remaining and enjoy for up to two weeks!
You can add some fresh diced tomatoes or shredded cabbage to this recipe as well. Fresh chopped dill and some chili pepper flakes is a variation to the cilantro and jalapeno. Delicious!