Pickled Cucumber Salad

• 2 medium cucumbers, washed well
• 3 teaspoons white sugar
• 3 teaspoons sea salt
• 1/3 cup white vinegar
• 1/4 cup white sugar, extra
• 1/3 cup malt vinegar
• 2 tablespoons fish sauce
• 1/4 cup roughly chopped of fresh mint
• 1/2 cup julienned scallion
• 1 large red chile, finely sliced on the diagonal (optional)
• 1 tablespoon roasted sesame seeds
• 1/2 teaspoon szechwan pepper, and
• salt, blend

1. Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
2. Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
3. Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.

cucumbers, white sugar, salt, white vinegar, white sugar, malt vinegar, fish sauce, mint, scallion, red chile, sesame seeds, pepper, salt

Taken from www.food.com/recipe/pickled-cucumber-salad-279489 (may not work)