Prepare the Cucumbers: Wash the cucumbers thoroughly and slice off both ends. Cut the cucumbers into thin, diagonal slices or into spears, depending on your preference.
Brine the Cucumbers: In a mixing bowl, toss the cucumber slices with 1 teaspoon of salt. Allow the cucumbers to sit in the salt for about 30 minutes. This process helps draw out excess water from the cucumbers.
Rinse and Drain: After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the salt. Drain the cucumbers well and pat them dry with a clean kitchen towel.
Prepare the Flavor Base: In a separate bowl, mix minced garlic, grated ginger, Sichuan peppercorns, soy sauce, rice vinegar, sesame oil, and sugar. If you enjoy extra heat, add red chili flakes according to your spice preference.
Combine and Marinate: Place the drained cucumbers in a glass jar. Pour the prepared flavor base over the cucumbers, ensuring they are well-coated. Close the jar tightly with the lid and shake gently to distribute the flavors.
Let it Marinate: Allow the cucumbers to marinate in the refrigerator for at least 2-3 hours, or preferably overnight. This gives the flavors time to meld and infuse into the cucumbers.
Serve: Once marinated to your liking, your Sichuan-style pickled cucumbers are ready to be served. Garnish with fresh cilantro if desired.