Cucumber Salad Jar

1 Large English Cucumber
1 Fresh Jalapeno Pepper
1 Small Sweet Yellow Onion
1/2 Cup Rice Wine Vinegar
4 Tablespoons Sugar
1 teaspoon Salt

Optional Garnish (for serving)
1/4 Cup chopped Roasted Peanuts
1/4 Cup chopped Cilantro 

Remove peels from cucumber, cut in half lengthwise and slice into thin slices.  Chop onion and slice thinly.  Remove stems and seeds from jalapeno and mince finely.  Toss together with salt in a collander and set over larger bowl.  Allow to sit for 1 hour and discard liquid from bowl.  Rinse thoroughly and set aside.  In a small saucepan combine vinegar and sugar.  Simmer until sugar is dissolved and liquid has reduced by approximately one-third.  Remove from heat.  Put cucumber mixture into a pint jar.  Pour liquid over mixture.  Seal lid on jar tightly and give it a good shake.  Allow to cool to room temperature and refrigerate until ready to serve.  Garnish with peanuts and cilantro if desired.

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