1 hothouse cucumber, cut into 3" lengths
1 tsp. salt
2 red jalapenos, seeded & julienned
1 tbsp. vegetable oil
1 tsp. Szechuan peppercorns
3 tbsp. sugar
3 tbsp. rice vinegar
2 tbsp. sesame oil
1. Cut the cucumbers into 3" long strips. Place in a bowl and toss with 1 tsp. of salt. Let sit for about 30 minutes, rinse, drain well, and place in a bowl along with the julienned jalapenos.
2. Heat 1 tbsp. of vegetable in a small saute pan. Add the Szechuan peppercorns and stir-fry for a few seconds. Add the sugar, rice vinegar, and sesame oil. Bring to a boil. Pour the sweet-sour sauce over the cucumbers & jalapenos, mix well and let cool to room temperature.
3. Cover and refrigerate for at least 3 hours or overnight before serving.