Roasted Sichuan Peppercorns.  Heat a large skillet until very hot.  Turn heat to medium and add the Sichuan peppercorns.  Shake and stir the peppercorns until they are dark brown and release their intense smell (about 20 minutes).  Remove from heat and store in an air-tight container.  Grind as you need them.

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Sichuan Peppercorn Oil.  Heat the oil in a small skillet over high heat until very hot.  Add the peppercorns and garlic and cook for 2 minutes.  Turn off heat and set aside until cool.  Strain and store in a glass bottle.

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Peppercorn Vinaigrette.  Combine all the ingredients in a bowl and mix well.

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Spicy Cucumbers.  Place the cucumbers in a large bowl and toss with the salt.  Let stand for 30 minutes.  Transfer the cucumbers to a colander and rinse.  Transfer to another bowl and toss with the jalapeno, gingerroot and Peppercorn Vinaigrette.  Go easy on the vinaigrette at first and add more until it tastes good to you.  Refrigerate for at least 2 hours and serve cold.