Sichuan Suan La Huang Gua (pickled cucumber)

300g small cucumbers
1/2 tbls salt
1/4 cup shredded ginger
1 red chilli, shredded
1 tsp sesame oil
2 cloves garlic, sliced
1/4 tsp Sichuan peppercorns, lightly crushed
3 dried red chillies, shredded
1.5 tbls rice vinegar
1 tbls sugar

Halve and de-seed cucumbers, slice into 5cm strips,
mix with salt and set aside 30 minutes. Drain, rinse and dry.
Combine cucumber with ginger and fresh chilli.
Heat sesame oil and 1 tbls vegetable oil, add peppercorns,
garlic and dried chillies, fry 30 seconds, pour over cucumbers and allow to cool.
Add vinegar and sugar. Allow to stand 6 hours in fridge before serving.

Inspired by Zhong Ye Gong, small eatery near Forbidden City – Beijing