Vietnamese Cucumber Salad

This recipe is originally from Hide the Cheese.

2 teaspoons minced ginger
2 medium garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/8 teaspoon sugar
1/2 teaspoon salt
1 cup natural rice vinegar
2 large cucumbers
1 cup thinly sliced red onion


Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.
Peel cucumbers, and cut them in half length-wise and if desired, remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers completely and place the bowl in the refrigerator to sit for 30 minutes to 1 hour. Serve cold or at room temperature.