Serves 4 as a side dish
1/2 cup rice vinegar
2 1/2 tablespoons granulated sugar
3 medium cucumbers , sliced, salted, and drained (see directions)
1/2 medium red onion , sliced very thin
2 small jalapeño chiles , seeded and minced (or more, to taste)
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl and refrigerate while finishing the recipe.
1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature.
2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled.