Lemon Salted Cucumber Pickle

Ingredients 
2 medium sized cucumbers 
750g skinned,1 tablespoon salt
2 tablespoon cooking oil 
3 cloves garlic 20g minced
3 red chili padi 5g pounded 
1 teaspoon whole sichuan peppercorns 
50ml rice vinegar, 2 teaspoon sesame oil
2 teaspoon sugar , 30ml Lemon juice.

Method 
Cut the cucumbers in half lengthwise-  then cut each half again. 
Cut or scoop out the seedy middle section. Slice into 3cm cubes or strips.
Put the cucumber in bowl, & toss with 1 tablespoon salt, set aside for 5 to 10 minutes to allow the salt to draw out excess moisture from the cucumbers.
Heat a small pan over medium heat & add cooking oil, then garlic, pounded chili padi & Sichuan pepper. cook until fragrant, but be careful to not to let the garlic burn. set aside in a small dish to cool. Drain the cucumber in a colander, rinse off the salt, squeeze out excess water. return them to the bowl. In a separate bowl, mix the rice vinegar, sesame oil, sugar & the fried mixture. Pour all the mixture & lemon juice over the cucumbers & combine well. Serve at room temperature, or chill in the fridge for up to day to serve cool.