Tangy Cucumber Pickles

I love this kind of quick, mild pickle, but most of the recipes I have for it call for a long prep time. I don't always think that far ahead of making dinner, so I was excited to find this version in Quick and Easy Thai. 

Ingredients

• 1/2 c white vinegar
• 1/2 c water
• 1/2 c sugar
• 1 tsp salt
• 1 large hothouse cucumber, or smaller ones equal to 1 pound
• 3 Tbsp thinly sliced shallots or red onion
• 2 tsp thinly sliced fresh hot red or green chilies

Instructions

1. In a medium saucepan, combine the vinegar, water, sugar, and salt. Cook over medium heat, stirring often, until dissolved, 3-4 minutes. Remove from heat and cool to room temperature. 
2. Peel cucumbers and cut them lengthwise into 4 long strips. Slice each strip into small triangles. Place in a bowl. Top with shallots and chilies. Shortly before serving, pour the cooled vinegar mixture over the cucumbers. Serve at room temperature, or cover and refrigerate for up to two days.