Pickled Cucumbers with Sichuan Pepper and Chiles

• 1 1/2 pounds Kirby cucumberspeeled in stripes, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
• 1/2 cup unseasoned rice vinegar
• 1/4 cup white soy sauce (see Note)
• 3 tablespoons fresh grapefruit juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon sambal oelek
• 3 dried hot chiles, such as Chinese
• 2 whole cloves
• 1/2 teaspoon Sichuan peppercorns
• 1 star anise pod
• 1/2 teaspoon coriander seeds

1. Fill a large heatproof jar with the cucumbers.
2. Add the vinegar, white soy sauce, grapefruit juice, lime juice, honey, sambal oelek and 1 cup of water.
3. In a skillet, toast the chiles, cloves, Sichuan peppercorns, star anise and coriander seeds over moderate heat until fragrant, about 2 minutes.
4. Add the hot spices to the jar, cover and shake until evenly distributed.
5. Refrigerate overnight before serving.

rice vinegar, white soy sauce, fresh grapefruit juice, lime juice, honey, sambal oelek, hot chiles, cloves, peppercorns, anise pod, coriander seeds

Taken from www.foodandwine.com/recipes/pickled-cucumbers-with-sichuan-pepper-and-chiles (may not work)