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1/4 cup granulated sugar
1/4 cup coarse salt
1 cup Chinese rice vinegar
3 seedless thin cucumbers, thinly sliced
1 teaspoon Sichuan peppercorns, toasted and slightly crushed
1. In a wok or small pot, dissolve the sugar and salt in the vinegar, then add the chilies and the peppercorns and bring to the boil.
2. Remove from the heat and allow to cool, then add the cucumbers and seal the jars. Let them sit on the counter over night or for one or two days, then serve.