Slice the cucumbers into 5 cm thick sticks and sprinkle with salt. Leave them for 10 minutes, so that the salt has time to draw the moisture out, then drain and discard the excess liquid.
Julienne the ginger.
Mix the drained cucumber, ginger and sesame oil together and it's done. Place everything in a plastic bag and rub in the seasoning to save on the washing up.
Chill in the refrigerator then serve.
Story Behind this Recipe
When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.
Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through. When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers.