Categories: Sides

Ingredients

• 2 Kirby cucumbers, about 4 to 5 inches long
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 4 dried red Sichuan peppers
• 1 cup of white vinegar
• 1 cup of sugar

Directions

1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
2. Toss cucumbers with salt in a colander.
3. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
4. Heat oil in wok over medium-low heat.
5. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
6. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves.
7. Remove from heat and cool to room temperature.
8. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.

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