QUICK SICHUAN-STYLE CUCUMBER PICKLES
About 1 quart jar
These spicy pickles go especially well with Braised Pulled Pork and other rich meats. For a milder pickle, halve the amounts of Sichuan peppercorns and dried chiles.
Halve lengthwise and cut diagonally into thin slices:
- 1 pound English or Persian cucumbers
Place the cucumber slices in a medium bowl and toss well with:
- ½ teaspoon salt
Transfer to a colander in the sink and let drain for 1 hour. Meanwhile, add to the bowl:
- 1 ⅓ cups rice vinegar
- 3 tablespoons sugar
- 3 garlic cloves, thinly sliced
- 1-inch piece ginger, peeled and thinly sliced or julienned
- 2 teaspoons salt
Stir until the salt and sugar have dissolved and set aside. Heat in a small skillet or saucepan over medium heat until hot:
- 1 ½ tablespoons vegetable oil
- 1 ½ tablespoons toasted sesame oil
Add and fry, stirring frequently, until the dried chiles are just beginning to darken, about 30 seconds:
- 8 small dried red chiles, such as árbol or cayenne
- 1 ½ teaspoons Sichuan peppercorns
- 1 teaspoon mustard seeds
- (1 teaspoon white peppercorns)
Carefully and quickly pour the oil and fried spices into the vinegar mixture.
After the cucumbers have drained, rinse well, drain again, and add to the brine. Let steep for a few hours, then serve or pack into a clean quart jar. Store refrigerated for up to 2 months.