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Sichuan Pickled Cucumbers

Salads, Pickles, and Other Cold Foods

Sichuan Pickled Cucumbers
6 cucumbers, kirby or another pickling variety works best
1 teaspoon sea salt or kosher salt
2 Tablespoons corn or peanut oil
1 teaspoon whole Sichuan pepper, roasted and cooled
1 teaspoon chili-bean paste
1 Tablespoon black vinegar
1 Tablespoon thin soy sauce
1 Tablespoon sugar
1 Tablespoon sesame oil
1. Cut cucumbers in quarters the log way and the cut each of these into one to two-inch pieces.
2. Mix cucumbers with salt and set aside for two hours. Then rinse and dry them with paper towels.
3. Heat corn oil in a wok or fry pan and fry the Sichuan pepper for one minute, turn off the heat and allow to cool for ten minutes. Discard the peppers, add all the other ingredients to the oil, mix well, and cover and refrigerate for two to four days, then serve.

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