Yield: 4 servings

It seems like cheating to call this a recipe. But, since simple combinations of ingredients like this are all about proportion, I thought I would share my ratio for a nice balance of sweetness and pungency. However, this is just a place to start. If, for example, you like onion, but it doesn’t like you, substitute some diced red bell pepper for about half the onion. Pineapple tidbits are also good in this salad. And herbs would be lovely too. It is delicious as is or as the basis for endless adaptations.

2 cups cubed cucumbers, skin on (I like the English variety)
1/2 cup finely diced red onion
1 tablespoon sugar or raw sugar
1/2 cup rice vinegar
salt to taste

Combine all ingredients in a small non-reactive bowl (glass or ceramic), cover and refrigerate, stirring from the bottom up when you happen to think of it. Chill several hours or overnight.