Pickled Cucumbers with Sichuan Pepper and Chiles

Step 1

Fill a large heatproof jar with the cucumbers. Add the vinegar, white soy sauce, grapefruit juice, lime juice, honey, sambal oelek and 1 cup of water.

Step 2

In a skillet, toast the chiles, cloves, Sichuan peppercorns, star anise and coriander seeds over moderate heat until fragrant, about 2 minutes. Add the hot spices to the jar, cover and shake until evenly distributed. Refrigerate overnight before serving.