Pickled Cucumber Salad

My variation of a recipe from Kylie Kwong (Discovery Home).

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.