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1. Wash the bitter melon under cold water and pat it dry with paper towels. Cut it in half lengthwise and scoop out the seeds by running the tip of a spoon down each half.
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2. With a small, sharp knife, cut V-shaped grooves, about ¼ inch deep and spaced ½ inch apart, the entire length of the cucumber. Then slice the melon and cucumber crosswise into 1/8-inch-thick half-rounds.
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3. To remove some of the bitterness and moisture from the melon, place it in a deep bowl, add the salt and squeeze the melon vigorously with both hands.
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4. Let the melon rest at room temperature for 10 to 15 minutes. Wash it in a sieve under cold water. Squeeze the pieces dry.
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5. Combine the melon, cucumbers and onions in a serving bowl, pour in the vinegar and toss gently but thoroughly together. Taste for seasoning. Refrigerate until ready to serve.
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NOTE: Canned bitter melon may be substituted for the fresh. Simply slice it and toss with the onions, cucumber and vinegar in a bowl.
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