Serves 4
Ingredients:
- 1 1/2 pounds pickling cucumbers
- 1 tablespoon salt
- 1 tablespoon Asian sesame oil
- 1/4 - 1/2 teaspoon ground Szechuan peppercorn, according to taste
- 1 piece fresh ginger, about 3/4 inch, cut into thin strips
- 1/4 - 1/2 teaspoon hot chili oil, according to taste
- 4 tablespoons Chinese red rice vinegar (not red wine vinegar)
- 2 tablespoons sugar
Preparation:
Cut the ends off the cucumbers, cut in half lengthwise and use a small spoon to remove the seeds in the middle. Cut lengthwise into thin strips. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.
Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.
