Cut off both ends of the cucumbers, randomly peel the skin all over (if this is too much work don't bother), and slice into 1 cm thick pieces. Finely julienne the ginger.
Put the cucumber, ginger and all the flavoring ingredients into a sealable container.
Put the lid on securely and shake the container well.
Put the container in a refrigerator. I recommending letting it marinate for at least 2 days, but you can start eating it the next day. It goes so well with plain rice! It works well as a drinking snack too.
This will keep for about 10 days in the refrigerator, immersed in the pickling liquid.
Story Behind this Recipe
I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.
If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier.