Easy Japanese Pickled Cucumber1 large cucumber or 3 Japanese cucumbers
2 teaspoons salt
1/4 cup rice wine vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds
Wash the cucumbers and slice into thin rounds. To remove excess moisture, place the sliced cucumber in a bowl and sprinkle with the salt, and set aside for 5-10 minutes. Rinse off the salt with water in a colander, and drain the cucumbers thoroughly.
Combine all of the remaining ingredients in a bowl.
Place the pickled cucumber in a lidded container and leave it in the refrigerator if possible for 24 hours.
They will be delicious to eat then, but they can be made a few days in advance by which time the flavour will have really developed.
Serve with Pulled Pork or Japanese Dumplings