Taiwanese-Style Pickled Cucumbers

1 regular English cucumber or 2 small Persian cucumbers, cut into ⅛-inch rounds or 1-inch long slices (as pictured above)

2 teaspoons sea salt

1 teaspoon toasted sesame oil (preferably Kadoya)

1 any hot red chili, preferably Thai, roughly chopped or ½ teaspoon dried chili flakes, or more if desired

½ cup rice vinegar*

2 tablespoons organic cane sugar

2 cloves garlic, minced or pureed (optional)

1 tablespoon sesame seeds (optional) for garnish after pickling

Directions at veganmiam.com

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