Smear the sea salt on the cucumbers and let sit for 30 to 60 minutes.
Wash the cucumbers thoroughly with water to remove the sea salt. Pat dry with a towel.
Mix the white vinegar and sugar in a tupperware container with a tight lid. (there is no particular ratio. If you would like the cucumbers sweeter, add more sugar. If you would like them more sour, add more vinegar.)
Add chili oil to sauce.
Immerse cucumbers in the sauce, seal the tupperware and leave in the refrigerator overnight.
