Makes 4 servings.
1-1/4 lbs. fresh pickling cucumbers
1 tsp. salt
2 Tbsp. sugar
2 garlic cloves, chopped
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
Lightly crush cucumbers with the broad side of a cleaver to release their flavor. Chop into bite-size pieces. Combine chopped cucumbers with salt in a medium bowl. Let stand 30 minutes. Lightly rinse with cold water and drain well. Add sugar, garlic, soy sauce, and vinegar; mix well. Cover and refrigerate at least 4 hours before serving. Serve cold.
This cold pickled Chinese dish will keep in your refrigerator for up to one week.