Vietnamese Cucumber Salad

• 2 teaspoons minced ginger
• 2 garlic cloves, minced
• 1 jalapeno pepper (or a hotter pepper), seeded and thinly sliced
• 1/8 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup natural rice vinegar (not seasoned)
• 2 long English cucumbers (about 6 cups sliced)
• 1 cup thinly sliced red onion

1. Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.
2. If you the cucumber skin is tough, peel them. Cut them in half length-wise and remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers and place the bowl in the refrigerator to sit for 30 minutes to 1 hour.
3. Before serving, drain off the liquid, which you can reserve for future salads.

ginger, garlic, pepper, sugar, salt, natural rice vinegar, cucumbers, red onion

Taken from food52.com/recipes/5060-vietnamese-cucumber-salad (may not work)