Thai Style Sweet & Sour Cucumber Salad A recipe from Real Vegetarian Thai by Nancie McDermott, at the Sneaky Kitchen 1/2 cup distilled white vinegar 1/2 cup water 1/2 cup sugar 1 teaspoon salt 1 large cucumber, about 12 ounces 1/4 cup chopped red onion 3 Tablespoons chopped fresh cilantro leaves In a small pan, bring vinegar, water, sugar, and salt to a gentle boil.  Simmer for about 2 minutes until the sugar and salt is fully dissolved and the mixture is slightly thickened.  Remove from heat and chill. Peel cucumber and cut in half length-wise.  Slice into 1/4 inch thick half-rounds.   Add cucumber, onion, and cilantro to chilled syrup mixture and let sit about 15 minutes in the refrigerator.  To serve, remove cucumber, onion and cilantro from the mixture with a slotted spoon.