Sichuan Smacked Cucumbers

|By €˜smacking the cucumbers in this Sichuan side dish you create more rough surfaces all the better for soaking up the zingy pickle |cucumber|1 cucumber1 tbsp fine sea salt3 garlic cloves finely chopped4 tbsp rice vinegar2 tbsp caster sugar1 tbsp chiu chow chilli oil (see notes)| 1. Put the cucumber onto a chopping board and use a clean rolling pin to bash the cucumber until it softens and splits in places. Cut the cucumber into quarters lengthways then into chunky bite-sized pieces. Tip into a bowl sprinkle with the salt then tip into a colander suspended over a bowl. Leave to salt for 1 hour in the fridge. 2. Meanwhile put the garlic rice vinegar and caster sugar into a bowl and whisk. Chill while the cucumber salts. 3. Run the cucumber under gently running cold water then drain really well. Tip into a bowl and add the dressing and chilli oil. You can eat straightaway but they will get better the longer theyre left to soak up the marinade. |15.00 minutes|4|Olive Magazine