Janet Wilder wrote:

> We love this Japanese-style salad along with grilled meat.
>
>
> Cucumber Sunomo
>
> 2 large cucumbers -- peeled
> 1/3 cup rice vinegar
> 2 tablespoons white sugar
> 1 teaspoon salt
> 1 1/2 teaspoons minced fresh ginger root
>
> Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
> crosswise into very thin slices.
>
> In a small bowl combine vinegar, sugar, salt and ginger. Mix well.
>
> Place cucumbers inside of the bowl, stir so that cucumbers are
> coated with the mixture. Refrigerate the bowl of cucumbers for at
> least 1 hour before serving.

A friend passed me a similar recipe years ago, he called it "instant
pickles".
The cucumbers get cut in many thin slices lengthwise and placed in a wide
dish, then white wine vinegar is added along with sugar, salt and chives and
all is mixed well. Let sit 1 hour in the fridge and here they are.