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Chinese Pickles

Ingredients
  • 1 lb. cucumbers (6 to 7 pickles)
  • 2 to 3 cloves garlic, shredded
  • 2 fresh red peppers, cut in strips
  • 4 ginger roots, cut in strips
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tsps cider vinegar
  • 3 tsps sesame oil
  • 1 tsp dry hot pepper (optional)
  • 2 tsps soy sauce
Instructions

Cut off and discard both tips of cucumber, then cut lengthwise into 4 strips, remove seeds and cut 2 inches long. Let stand in bowl sprinkle with salt and soak for 30 minutes. Wash cucumber with cold water. Let dry, put back in bowl. Add garlic, ginger roots and red peppers on top. Heat oil, pour on top the cucumber and add sugar, vinegar, soy sauce; mix well. Soak 4 hours and serve cool. Note: This may be kept for 1 week in refrigerator, covered.

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