Sichuan Cucumbers

Sichuan Cucumbers

Ex-boyfriends.  I'm sure we all have traces of ex-boyfriends lingering in our lives. An old sweatshirt, some pictures shoved into the edges of a box, a birthday or christmas present.  Some extremely normal people might even have a collection of memorabilia. I am such a person, and my collection is childhood recipes. I have one from each ex-boyfriend, filed neatly away in my recipe box by name - as in, 'Mike's mom's spaghetti sauce' or 'Owen's mom's soup.' My introduction to Sichuan cucumbers came thanks to an ex-boyfriend's mom. They are light and crunchy and cold and delicious. This is not the original recipe, since Sichuan peppercorns weren't terribly common in California at the time. But it retains all of the tasty crispy goodness for summertime munching.

Ingredients

about 2 medium cucumbers (3-4 cups chopped)
1/2 t salt

2 T olive oil
1 T sesame oil
3 cloves of garlic
1 t whole Sichuan peppercorns
1/2 t red pepper flakes
1/4 c rice vinegar
1 t sugar
1 t sesame seeds

Directions

Slice cucumbers in half lengthwise, and remove seeds if they are seedy.  Cut into spears about 1 inch long. Toss in a bowl with the salt and let sit for about 30 min.

Meanwhile, mince the garlic and saute in olive and sesame oil over medium heat until fragrant, about 2-3 min. Add Sichuan peppercorns and continue to saute for another 2-3 min. Add red pepper flakes, vinegar, and sugar, and bring to a simmer.

Rinse cucumbers in a colander. Return to a bowl, squeezing out any excess water with your hands. Pour the piping-hot vinegar/oil mixture over the cucumbers and mix well. Sprinkle with sesame seeds.
Stick in the fridge for at least an hour to chill.