Spicy Pickled Cucumbers

Put the red chili peppers into a pot of clear water, bring to a boil, then turn off the heat and soak for 1 hour.

Wash the cucumber and cut it into thin rolling wedges.

Put the cucumbers into a clean bowl, sprinkle with fine salt, and let them marinate for 1 hour.

Put the softened red chili peppers and slices of ginger into a garlic mortar (if you like the garlic aroma, you can add a few cloves of garlic).

Crush the chili peppers and ginger slices with force.

Mash the chili peppers into a paste until it becomes thick and sticky.

Drain the water from the pickled cucumbers, or you can wrap the cucumbers in a cloth and squeeze out the water forcefully.

Sprinkle an appropriate amount of Sichuan pepper; those who prefer a stronger flavor can grind the Sichuan pepper before adding it.

Pour in white vinegar.

Dig in the chili paste, and the amount can be adjusted according to taste.

Mix the cucumber and seasonings evenly and carefully.

Place the mixed pickled cucumbers in a cool place, and they can be eaten after one day.

Take out the marinated spicy cucumbers, sprinkle with toasted sesame seeds or add a little sesame oil, mix well, and then it is ready to eat.