1/2 cup rice vinegar
2 teaspoons sugar
1 teaspoon salt
6 sups very thinly sliced cucumbers (peeled if desired)
1 mild sweet onion, thinly sliced
1 red or green fresh chile, such as a jalapeno, seeded and finely sliced

1. Combine the vinegar, sugar, and salt in a small saucepan or microwave container and heat just enough to completely dissolve the sugar. Let cool to room temperature.

2. Combine the cucumbers, onion, and chile, with the vinegar mixture and toss gently. The cucumbers will seem dry, but the salt will draw out moisture from the cucmbers to create more brine.

3. Cover and refrigerate for at least 30 minutes before serving. The cucumbers can be stored for up to a week in the refrigerator.