Make the pickled vegetables: In a large bowl, combine the cold water and salt and whisk until dissolved. Stir in the cucumbers and let sit in the refrigerator for 2 hours. Drain well.
Combine the vinegar and sugar in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Remove from the heat, whisk in the sambal, and let cool for 5 minutes.