Cucumber Salad

adapted by

1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
1 large hothouse cucumber, peeled and sliced very thin
1/2 red onion, sliced very thin
some shredded carrots, or matchsticks of red bell pepper (optional)

In a small pan, combine sugar and water; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Add the rice vinegar, pepper and salt. Place the sliced cucumbers, and onions in a bowl, pour marinade over; stir to blend. Cover and refrigerate for up to 2 hours.