The Short-Cut Cook.
|Peel the cucumber and slice it thin, 1 millimeter thick, with the mandoline or food processor.|
|Add the remaining ingredients to the jar and swirl to dissolve the sugar. Transfer the cucumber slices into the jar and mix well.|
|Refrigerate for at least 2 hours before serving.|
source: Jacques Pepin's The Short-Cut Cook
This will keep in the fridge for a few weeks. After you've eaten the last slice, you can recycle the marinade a few times by simply adding more cucumbers. Add the cilantro to make a variation of this relish.