Makes 8 servings
Ingredients
- 2 lb Kirby cucumbers
- 1/2 teaspoon kosher salt, plus more as needed
- 1 tablespoon sugar
- 1/4 cup white vinegar
- 3 garlic cloves, thinly sliced
- 1/2 cup vegetable oil
- 1 1/2 teaspoon Sichuan peppercorns
- 1 tablespoon red pepper flakes
Directions
- Cut the cucumbers in half lengthwise, then again to make quarters. Cut each quarter in half across the middle to make a wedge. Place in a bowl and toss with the salt, sugar, and vinegar. If needed, adjust seasoning to taste. Place the sliced garlic on top but do not mix it in.
- In a skillet, combine the oil with the Sichuan pepper and red pepper flakes. Slowly heat the oil over medium to high heat until the pepper begins to turn brown and a slight haze of smoke develops, about 3 minutes. Immediately pour the smoking hot oil through a fine-mesh strainer over the cucumber mixture.
- Toss well, and adjust the seasoning, as needed.
