Marinated cucumbers.
Peel and thin slice 2 (or more) cucumbers. Peel and thin slice an onion (at least half a medium onion; we use yellow onions, but red or white would work; slice paper-thin). Put in a glass (or plastic) bowl and mix, pour seasoned and sweetened rice vinegar over the top (start with 1/4 cup, more or less to taste). Sprinkle lightly with ground black pepper. Refrigerate for an hour at least, covered, and mix occasionally. It will keep well for a few days. These are also great when served with chopped tomatoes or cherry toms added just before serving.