Slice the cucumbers and place into a large tupperware container, or another container that has a lid. The goal is to slice the cukes as thinly as possible, so I prefer to use a mandolin. It also takes about a fifth of the time and the result is paper-thin slices.
Pour the vinegar and sesame oil over the cucumbers. Close the lid and turn the container over a couple of times to mix the ingredients together.
That's it! As a salad, this dish is now ready. To make the more pickled version, marinate the cucumbers overnight in the refrigerator. The pickles also taste great after a few days in the vinegar. Garnish with sesame seeds before serving.
Recipe by Kiku Corner at https://www.kikucorner.com/2015/04/14/lazy-pickles-japanese-cucumber-salad/