Hunan Style Pickles

3 # cucumbers, preferably English
2 tsp kosher salt
5 tsp corn or peanut oil
2 tsp chili flakes
2 Tablespoons regular soy sauce
2 Tablespoons Shaoshing (or cider vinegar)

Cut the cucumbers in half lengthwise. Remove seeds and excess pulp. Cut into 2 1/2” lengths then cut into ¼” wide strips.
Toss cucumbers with salt and allow to drain for 6 hours to overnight.
After draining press then cucumbers slightly between paper towels until dry.
Heat oil in a wok and add a few chili flakes. When it starts to sizzle, add the remaining chili and the garlic. Do not allow to burn.
When aromatic, add the cucumbers and stir-fry till glazed with oil. Add soy, sugar, vinegar and stir until dissolved. Adjust flavor as desired.
Allow to marinate, covered and refrigerated, overnight.