Sichuan Pickled Cucumbers

• Recipe by Zak Pelaccio

Ingredients

1. 2 large European cucumbers, cut into 2-by-1/4-inch matchsticks
2. 3/4 cup rice vinegar
3. 3/4 cup water
4. 6 dried red chiles
5. 1 tablespoon salt
6. 1 tablespoon sugar

Directions

1. Put the cucumbers in a large heatproof bowl. In a small saucepan, bring the vinegar, water, chiles, salt and sugar to a boil, stirring. Pour over the cucumbers, then let cool. Cover and refrigerate for 24 hours. Drain before serving.