This goes well with a spicy curry and is adapted from the Thai cucumber salad.
Put fine sugar in a bowl that has a lid.
Pour in twice the amount of vinegar as you have sugar.
Stir the sugar and vinegar until sugar dissolves.
Slice cucumber thinly and place in the bowl.
Slice onion into thin strips and add to the other ingredients.
Cucumber should roughly be twice the quantity of onion.
Squeeze in the juice of half a lemon.
Put cover on the bowl and shake gently.
Place in refrigerator.
After 15 minutes to 1 hour, shake the bowl again and serve.
The longer you leave it in the refrigerator will soften the cucumbers more.
You can also garnish with fresh cilantro.
Very good for the summertime.