Sichuan pickled cucumbers

By Anonymous -
This is adapted from "Martin Yan Quick and Easy." They are similar to cucumbers we eat at our favorite dim sum place, which automatically makes them a winner in my book. So good, and so easy.

1-2 cucumbers, thinly sliced (I used the mandoline)
1 Tbsp. salt
1 c. rice vinegar
1/4 c. soy sauce
1/4 c. sugar
1 Tbsp. red chili flakes (or, you can use 1-3 Tbsp. chili garlic paste, like I did)

In a bowl, cobine the cucumber and salt, toss to mix, and let stand for 10 minutes. Rinse, drain, pat dry, and place in a heatproof bowl.
In a small saucepan, bring all the remaining ingredients to a boil. Remove from the heat and stir until the sugar dissolves. Pour over the cucumbers, stir and cover with plastic wrap. Store in a covered container in the fridge.

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