Pickled Cucumber Salad - cooking recipe

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

Preparation

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.
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.
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.