- 1 pound pickling cucumbers
- 1 tablespoon salt
- 1/3 cup granulated sugar
- 4 tablespoons soy sauce
- 1 tablespoon chili oil
- 1/3 cup red rice vinegar
- 1 teaspoon ground Szechuan peppercorns
Julienne the cucumbers. Place in a colander and sprinkle with the salt. Let the cucumbers sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the cucumbers in a shallow glass baking dish.
While desalting the cucumbers, whisk together the remaining ingredients.
Lay the cucumbers out on a shallow glass baking dish. Pour the pickling mixture over. Cover and refrigerate overnight.
Yield: 4 Servings