Pickled Cucumbers with Sichuan Pepper and Chiles

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

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.