Asian Pickled Cucumbers Recipe

 Ingredients:

- **2 large cucumbers** (or 4-5 small Persian cucumbers)

- **1 tablespoon salt**

- **1/2 cup rice vinegar**

- **1/4 cup water**

- **3 tablespoons sugar**

- **1 tablespoon soy sauce**

- **1 teaspoon sesame oil**

- **1 clove garlic, minced**

- **1 teaspoon grated fresh ginger**

- **1-2 red chili peppers, thinly sliced** (optional, for heat)

- **2 tablespoons toasted sesame seeds**

- **2 green onions, thinly sliced**

#### Instructions:

1. **Prepare the Cucumbers:**

   - Wash the cucumbers thoroughly.

   - If using large cucumbers, cut them in half lengthwise and then slice into thin half-moons. If using small Persian cucumbers, simply slice them into thin rounds.

   - Place the cucumber slices in a large bowl and sprinkle with salt. Toss to coat evenly and let sit for 20-30 minutes. This will help draw out excess moisture.

2. **Make the Pickling Liquid:**

   - In a small saucepan, combine rice vinegar, water, sugar, soy sauce, sesame oil, garlic, and ginger.

   - Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.

3. **Drain and Rinse Cucumbers:**

   - After the cucumbers have sat for 20-30 minutes, drain the excess liquid and rinse the cucumbers under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.

4. **Combine and Pickle:**

   - Place the cucumbers in a clean bowl or a large jar.

   - Pour the cooled pickling liquid over the cucumbers, ensuring they are fully submerged.

   - Add the sliced red chili peppers, if using, for a bit of heat.

5. **Marinate:**

   - Cover the bowl or jar and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to meld together.

6. **Serve:**

   - Before serving, stir in the toasted sesame seeds and green onions.

   - These pickled cucumbers can be served as a side dish, a condiment, or a topping for salads and sandwiches.

#### Storage:

- Store the pickled cucumbers in an airtight container in the refrigerator. They will keep well for up to 1 week.

Enjoy your delicious and refreshing Asian pickled cucumbers!