Slice the cucumber first VERTICALLY, use two chopsticks as guards, and cut only about 60% of the height of the cucumber, DO NOT cut through;

Flip the cucumber, and slice the opposite side DIAGONALLY the same way, cut no more than 60% of the height;

Once both sides are scored, stretch out the cucumber and place onto a place, sprinkle a few generous pinches of salt, gentle massage the salt around, let the cucumber sit for at least half an hour, up to 1 hour, this is to let out the excess juice and moisture in the cucumber and also to make it more flexible, DO NOT SKIP;

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar, and pour over the cucumber;

In a small saucepan, heat 2 tablespoons of oil over medium heat, add in the Sichuan peppercorn, and let it gentle simmer and bubble for 20 minutes;

Once the cucumber is rested, dump all the juice that was let out, and rinse the salt off, drain well, stretch the cucumber out and coil it in a spiraling shape onto a place;

Sprinkle the garlic, sesame seeds, and dry red pepper over the cucumber, and once the oil is done infusing and heating, strain out the pepper corn, and carefully pour the hot oil over the garlic and peppers, enjoy the sizzle and aroma!

Stir everything to mix together, serve cooled, enjoy!

*If your cucumber is very long you can use a pair of scissors to cut it into smaller pieces for the convenience of eating after serving.