1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
1 tsp. salt
6 small Japanese cucumbers (or 1 hothouse cucumber), thinly sliced
3 tbsp. minced shallot or red onion
1 red jalapeño or Fresno chili, sliced
1 tbsp. chopped cilantro leaves
1 24-oz. wide mouth mason jar
1. Combine vinegar, water, sugar and salt in a small, non-reactive sauce pan over medium heat. Bring to a gentle boil to dissolve the sugar and salt. Remove from heat and let cool to room temperature.
2. Add the sliced cucumber, minced shallots, Fresno chilis, and chopped cilantro to the vinegar mixture. Stir well.
3. Pour into a mason jar, seal, and shake to distribute the ingredients.
4. Refrigerate at least 1 hour before using. Can be kept in the frig for up to a week.