For this recipe use the long, thin English or Armenian (sometimes called Syrian or Chinese) cucumbers, if available; peel them only if you prefer. Or you can use regular cucumbers and peel them. If they are fully mature, cut them in half and scrape out any large seeds. Slice cucumbers very thin to make about 2 cups; combine the cucumbers in a bowl with the vinegar, sugar, salt, and ginger. Cover and refrigerate for at least 1 hour or overnight, stirring several times. Lift cucumbers out of marinade, and serve in small individual dishes. Spoon a little of the marinade over top to moisten.