Pickled Cucumbers

Thinly slice a whole cucumber (I used a mandolin). Make sure you spoon out the seeds with a teaspoon first, as when it comes to laying them out on kitchen roll, it is a quicker process when you have taken out the flesh. Once you have sliced the whole thing, lay out in a thin layer on kitchen roll and sprinkle with salt. Let sit for ten minutes. Meanwhile add two thinly sliced spring onions, one thinly sliced chilli, a teaspoon of mustard seeds, a teaspoon of coriander seeds, a tbs sesame oil, two tbs light soy sauce, and a tbs of fish sauce, and three tbs caster sugar to a jar of rice wine vinegar or pickling vinegar (fill the vinegar to 2/3 of the jar). Shake it until the sugar is dissolved. Add the cucumbers to the pickling mixture and mix with the seeds, spring onions and chilli. Let sit overnight, or keep in the fridge until needed. I reckon they will be good for a good week to ten days, but mine never last long enough for that.