Asian style pickled cucumbers

Asian style pickled cucumbers

Start with 2 quarts of skinned, seeded and sliced up (cubed) cucumbers, put them in a fairly large bowl and toss with 4-5 tblsp (yes that is tablespoons) of salt.  Then boil about 2.5 cups of water and add to the cukes to cover.  Let sit 30-40 min.

While they are soaking you can make the sauce.  Add together:

1 cup water
1/4 cup distilled white vinegar
1/4 tsp red pepper flakes (1/2 tsp if you want them extra spicy)
1 large clove garlic, minced
1/2 tsp grated ginger (best to grate ginger when frozen with small-holed grater)
5 tblsp sugar

Rinse the cukes in cold water.  Put into one large container or a few jars and cove with sauce )in theory this amt of sauce should cover them perfectly but I often find I come up a little short).  Store in fridge.  Best to eat next day.