Crisp and cool with an eye-opening burst of heat—we try to keep a jar in the fridge at all times.
Cut cucumbers lengthwise into quarters. Then slice into long wedges.
Place in a medium-size bowl and toss with salt. Cover and refrigerate 8 hours.
Drain and discard liquid. Pat cucumbers dry.
In a small bowl, whisk together remaining ingredients. Add cucumbers and toss well to coat. Serve immediately or cover and refrigerate 1 hour.