Crunchy, salty, spicy, and satisfying, these quick pickled cucumbers add a nice kick to most any meal. We reduced the oil content from Kuo's original recipe to make it a bit lighter and healthier, and rinsed off the excess salt after maceration in order to obtain a more balanced flavor, at least to our palate.

Quick-Pickled Cucumbers with Chili Bean Sauce
(adapted from The Key to Chinese Cooking by Irene Kuo)

For the quick-pickling:
2 firm cucumbers (a little over 1 lb)
2 1/2 tsp salt

For the sauce:
1 tbsp granulated sugar
1 tsp salt
1 tbsp white vinegar
2 heaping tsp chili bean paste (we use Lee Kum Kee brand Chili Bean Sauce (Toban Djan), which you can find at most Chinatown supermarkets)
2 tsp sesame oil
2 medium cloves garlic, peeled and smashed
1/8 tsp ground Szechuan peppercorns

Cut the ends off the cucumbers, then quarter then lengthwise. Cut out the seeds. Peel a line down the middle of each piece, the long way, for decoration. Then slice them into crescents about 1/8" thick, or thinner if you prefer.

Stir the cucumber slices with the 2 1/2 tsp salt and leave them in a non-reactive bowl in the fridge to macerate for about an hour.

After the hour, rinse and drain the cucumber slices, and pat them dry. Stir the rest of the ingredients together, then stir the sauce in with the cucumber.

Serve cold, straight from the fridge..