Diao Yu Tai (Cucumber Salad)

• 2 kirby cucumbers, about 4 to 5 inches long
• 14 teaspoon salt
• 1 tablespoon vegetable oil
• 4 dried red peppers (Sichuan or Thai)
• 1 cup white vinegar
• 1 cup sugar

1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
2. Toss cucumbers with salt in a colander.
3. Place colander over bowl and let stand 20 minutes.
4. Drain cucumbers and pat dry with paper towels.
5. Heat oil in wok over medium-low heat.
6. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
7. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves.
8. Remove from heat and cool to room temperature.
9. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.

kirby cucumbers, salt, vegetable oil, red peppers, white vinegar, sugar

Taken from www.food.com/recipe/diao-yu-tai-cucumber-salad-493783 (may not work)