Chilli cucumber pickle

I like this recipe for a summer salad that also tastes good in stir-fries and soups

Take six of the Lebanese variety or around three of larger varieties, score their outsides with a fork and then cut in half or quarters (original recipe says to scoop out seeds but it seems a waste of water), then marinate for at least an hour with red onion (and chopped chillis if you're inclined) in a quarter cup of white vinegar with a tablespoon each of sugar and sweet chilli sauce.

Original recipe suggests adding coriander and roasted peanuts prior to serving.