Pao Tsai - Pickled Vegetables

INGREDIENTS
8 mini cucumbers (or 4 regular sized ones, I prefer the English kind as they're crispier)
2 cloves garlic, minced
4 dried chili peppers (more or less to taste)
1 1/4 cups white vinegar
1 cup sugar

DIRECTIONS
1. Peel cucumbers and cut them into smaller pieces. Mine were about 1 1/2 inches long each.
2. In a bowl dissolve sugar into vinegar. Add garlic and seeds from chili peppers.
3. Put cucumbers and hot peppers into a vessel or jar. Top with liquid mixture.
Close jar and put into fridge overnight. Let sit at least 24 hours if not longer. The flavor will get stronger as it sits.

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