Sichuan Pickled Cucumbers

1. In a medium saucepan, mix the sugar with 1 1/2 cups of water and carry to a simmer over moderate warmth, stirring to dissolve the sugar. Expend away the pan from the warmth and lunge in the vinegar. Switch the brine to a heatproof bowl and let frigid to room temperature.

2. In a colander plan over a bowl, toss the sliced cucumbers with the salt. Let stand at room temperature for 15 minutes. Press down on the cucumbers to launch any excess liquid, then switch the cucumbers to the brine. Quilt and refrigerate for at the least two hours.

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The pickles can also furthermore be refrigerated for 1 week.