A popular appetizer at Chinese restaurants, this dish is made with rice vinegar and sesame oil. Rubbing the cucumbers with salt and draining off their liquid is key to keeping them crisp.
Thinly slice the cucumbers, rub them with salt, and let rest for 20 minutes. Then drain off the liquid.
Mix the rice vinegar, sugar, garlic cloves, and dried hot red pepper to make the sauce.
Toss the cucumber slices with the sauce and drizzle with sesame oil.
Transfer to a jar and chill in the refrigerator for 15 minutes.
Drain the cucumbers thoroughly, or the sauce will become watery and the pickles will lose their crispness. Allergen: contains sesame (sesame oil).
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