Found on the website Genius Kitchen, this recipe was shared by Geema. She states that the cukes “will keep in the refrigerator for about 4-5 days and make a great addition to an appetizer tray or as a side salad.”
Ready in: 1 hour, 45 minutes
Yield: 2 1/2 cups
Ingredients:
1 pound small pickling Cucumbers, cut lengthwise into wedges
1 1/2 teaspoons Salt
4 teaspoons Sugar
2 Tablespoons Rice vinegar
3 Tablespoons Sesame oil
1 Tablespoon Vegetable oil
1 inch peeled fresh Ginger root, julienned
1 teaspoon Red pepper flakes
Directions:
1. Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
2. Drain the cucumbers in a colander, rinse under cold water, and pat dry on paper towels.
3. In a bowl dissolve the sugar in the vinegar, stirring until completely dissolved.  Add the cucumbers and toss, coating them with the mixture.
4. In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking.
5. Add the ginger root and the red pepper flakes, and stir fry the mixture for 5-10 seconds, or until the red pepper flakes are several shades darker.
6. Remove the skillet from the heat and let the oil cool to room temperature.
7. Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
8. Refrigerate and cover, stirring occasionally. Use within 5 days.