Thai cucumber salad

Ingredients for 4 servings:

• 3 thick cucumber(s), organic
• 1 large onion(s), red
• 1 small shallot(s)
• 2 small chili peppers (Thai chilies), red or red pepper
• 4 tbsp sugar
• 1 tsp, heaped salt
• 120 ml rice vinegar
• 70 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 17 minutes

First, make a broth of sugar, salt, water, and rice vinegar in a small, lidded saucepan. Simmer for 2 minutes. Then set aside to cool. Peel the cucumbers, halve them lengthwise, remove the seeds, and slice the cucumbers into thin strips. Halve the onions and shallots and slice them into thin strips. Deseed and finely dice the chilies. Mix everything together, pour the lukewarm broth over them, mix well, and let it sit in the refrigerator for at least 1 hour. In summer, this pairs well with grilled food.