Szechuan Pickled Cucumber Slices
1 1/2 lbenglish cucumbers
1 Tbspkosher salt
1 Tbspsesame oil
1/4-1/2 tspszechuan peppercorn, according to taste
3/4inch piece fresh ginger, cut into thin strips
1/4-1/2 tsphot chili oil
4 Tbspchinese red rice wine vinegar, chingkiang (not red wine vinegar)
How to Make Szechuan Pickled Cucumber Slices
- 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.