Spicy Cucumber

These Cucumber titbits, rooted in the spicy Sichuanese tradition, are one of the most popular dishes I have ever devised, and have universal appeal. Intensely yet harmoniously salty, sweet, vinegary and spicy-hot, they have to be experienced by the palate as they defy description. Fortunately, they are easy to make, and will keep for weeks, if not for ever, in the refrigerator. They are a sure winner for a drinks party.