I do keep the makings of a Thai-inspired cucumber salad in the refrigerator.
1/2 cup sugar
1/2 cup rice wine vinegar
1 tsp (or to taste) salt
Combine in a small saucepan over medium heat. Stir occasionally while bringing to a boil. Turn off heat.
1/4 tsp (or to taste) red pepper flakes
Thinly slice five small cucumbers and pour the cooled liquid over. Refrigerate for several hours.
For a salad, add thinly sliced red onions and grated carrot.
Keep the liquid and repeat!!