Chinese Pickled Cucumbers

Delicious, crunchy, and super easy to make!
What we need:

• Approx. 4 lb cucumbers, seedless is better but not required
• 1.5 tsp Sherpa Pink Gourmet Himalayan Salt, table salt is fine
• 120ml Bragg Organic Apple Cider Vinegar
• 325ml San-j Organic Tamari (Gluten Free Soy Sauce). Any soy sauce will do
• 200g raw sugar (table sugar is OK)
• 1/2 gallon mason jar
• Szechuan Peppercorns (optional)

1. Rinse off the cucumbers then wipe them dry. Trim off the two ends and cut the cucumbers into strips.

2. Place the cucumbers in a pot and add 1 and 1/2 tsp sea salt and toss well. Then refrigerate for one hour. I didn’t have soy sauce at the time so I had to order it from Whole Foods. I left the pot in the refrigerator overnight and it was fine.

3. Take the cucumber strips out. Squeeze them to remove any extra liquid and put them into the mason jar. In a saucepan, add 120ml of apple cider vinegar, 325ml of soy sauce, and 200g raw sugar. Bring it all to a low simmer and turn off the heat. Pour the sauce into the jar. Add some Szechuan Peppercorns on top if you have them handy. I added a glass weight to keep the contents submerged but it’s optional.

4. Wait until it cools down then cover the jar and refrigerate for 12-24 hours and it’s ready to enjoy!