Wash one pound of mini seedless cucumbers. (I had 6 mini cucumbers in one pound bag.)
Slice the seedless mini cucumbers into ¼ inch thick.
After that, pour ½ cup of soy sauce, ½ cup of water, 2 tablespoons of white vinegar, ¼ cup of sugar and ½ teaspoon of crushed chili peppers. (You can add less or more chili peppers. Or, don't add at all.) Then, mix it well and turn the fire to small until it's boiling.
When the sauce mixture boils, add the sliced mini cucumbers from step 2 into the pot.
Mix and stir it and let it cook for 2 minutes. Then, turn off the fire and take the cucumber out immediately.
After taking out the cucumbers, turn on a small fire and wait until the sauce mixture boils again. Then, turn off the fire and let the sauce cool off.
Meanwhile, spread the cooked cucumbers on parchment paper over the tray. To let it cool off and dry for 30 minutes to an hour. This process can help the pickled cucumber to be crispy and crunchy.
Sterile 3 half pint sized glass jars (8oz) in the microwave for 2 minutes. Or, use a traditional method to boil them for a few minutes.
Make sure the jars are cool off and dry. Then, put the cooked cucumbers from step 7.
Later, pour the cooled off sauce mixture from step 6 into the jars. (Make sure the sauce mixture is completely cool off before pouring into the jars because it helps pickled cucumbers to be crunchy.)
Close the lids and refrigerate them for a day or two before consuming it because the cucumbers absorb the sauce and taste even better. (Or, you can eat them the same day after soaking into the sauce for a few hours.)
When you take the pickled cucumber from a jar, please use a dry and clean fork every time.