1 lb. cucumber (6 to 7 pickles)
2 to 3 cloves garlic, shredded
2 fresh red peppers, cut in strips
4 ginger roots, cut in strips
1 teaspoon salt
1 teaspoon sugar
3 teaspoons cider vinegar
3 teaspoons sesame oil
1 teaspoon dry hot pepper (optional)
2 teaspoons soy sauce
Cut off and discard both tips of cucumber, then cut lengthwise into 4 strips, remove seeds and cut 2 inches long. Let stand in bowl sprinkle with salt and soak for 30 minutes. Wash cucumber with cold water. Let dry, put back in bowl. Add garlic, ginger roots and red peppers on top. Heat oil, pour on top the cucumber and add sugar, vinegar, soy sauce; mix well. Soak 4 hours and serve cool.
NOTE:
This may be kept for 1 week in refrigerator, covered.