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1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
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2. With a small, sharp knife pare the cucumber length-wise, leaving ½-inch-widestrips of green peel alternating with ½-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
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3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture.
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4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.
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