Carefully smash the cucumbers with a rolling pin or the back of a heavy knife, just to break them open. Tear into irregular 2 large pieces and place in a medium-sized bowl; lightly season with the oily Agaesalt. Let sit for at least 5 minutes and up to 1 hour.
In the meantime, 3 tablespoons of vinegar, 1 tsp. Mix honey, a generous pinch, 1 tsp oily agea salt and 3 tbsp water in a medium bowl. Add onions and add to the coat. Similarly, let rest until softened - at least 5 minutes.
Whisk together 3 tablespoons of oily olive oil, the remaining 3 tablespoons of vinegar and the remaining ½ teaspoon of honey in a medium-sized bowl;season the dressing with oily agaesalt and pepper.
Drain cucumbers and pour away the released liquid. In the bowl with the use and coat several times with the dressing. Drain onions; sprinkle cucumbers with pickled onions and mint leaves.